Hey gang!  I’ve been inspired to make an eggnog cake for Christmas but I can’t find any recipes for a frosted layer cake - only bundt.  Well, there is one recipe from Taste of Home but it got poor reviews.

Any recipes to share?  Or maybe ideas on substituting ingredients in a regular butter cake recipe?

I wish I had one to share.  I love, love, love eggnog.

What a great idea! How about Rose’s Whipped Cream Cake from RHC with added grated nutmeg in the batter and dark rum syrup on the cake? I’m not sure, though, if this would work as a layer cake.

I love eggnog. I think I will have to bake this cake and get back to you.

By the way, Epicurious has a recipe for eggnog ice cream. http://www.epicurious.com/recipes/food/views/Eggnog-Ice-Cream-233284 I could see using this in an ice cream cake.

Warning - Don’t drive after making egg nog cake!!

- David Lebovitz’s highly recommended egg nog ice cream recipe

http://jumboempanadas.blogspot.com/2008/11/egg-nog-ice-cream-to-soothe-soul-and.html

Kathleen I can’t wait to try this one in a cake - I am starting to see why you guys enjoy baking so much!

Well I’m glad to see I’ve inspired some drooling, but it looks like I might need to forge ahead and try to invent something!  I’ll look at the Whipped Cream Cake when I get home.  Unfortunately, ice cream is a no go.  It doesn’t agree with me and my brother won’t eat it anymore (he gave up ice cream and cheese because he’s INSANE).

If I come up with a winning recipe, I’ll let you know.

If you want a layer cake, you could bake a layer spice cake recipe, using a generous amount of freshly grated nutmeg instead of the spices called for, frosted with rum-flavored whipped cream, and dusted with more nutmeg.  I plan on baking the Whipped Cream Cake in the near future, as outlined in my previous post. I’ll let you know how it turns out.

What do you guys think about using an Italian Cream Cake recipe and substituting the eggnog for the buttermilk?  Would I have to adjust something to compensate for the lost acidity?

You would have to adjust for the lost acidity, plus decrease sugar to compensate for the sugar in eggnog. Commerical eggnog has strange ingredients, like thickeners, that might interfere with the final result, but this is just a guess.