Lake Tahoe recipe: Eggnog bundt cake & eggnog coffee cake
TAHOE-TRUCKEE, Calif. — I don’t know about you, but the minute I see the eggnog in the cold case, sometime right after Halloween, I know Christmas has arrived.
I am so excited I buy the big, full-fat jug, to “have around for guests who might stop by.” Turns out, I don’t have that many friends and I am always the one “stopping by” the kitchen to have “just a small glass.”
Seriously? Isn’t the holiday season already packing enough calories into a relatively tiny window without me adding eggnog to the mix? Isn’t it enough that my local salad bar has swapped out my light Italian dressing and whole wheat croutons for gravy and fudge chunks? That my dentist now has a box of Sees candy in the waiting room? The only fruit I am eating is stuffed in a pie crust?
Fortunately, yes, Virginia, there is a Santa Claus, and this year he has turned me on to Soy Nog. I love this stuff! It is sweet and creamy like the real deal but minus the eggs, cholesterol, most of the fat grams — missing everything but the taste.
Now I can add a splash to my rum with a clear conscience. The only problem remaining is — what to do with the full-fledged eggnog sitting on ice, waiting for love and purpose? You must bake with it, of course. By substituting or adding eggnog to your recipes, you give family favorites a festive flair.
I have now introduced eggnog coffee cake (you make it Christmas Eve, bake it Christmas morning) and eggnog bundt cake to my holiday repertoire but, take note — do not use the Soy Nog in your baking. It has just not worked out for me. Save the Soy Nog® for your coffee and use the real nog in the following.
Eggnog bundt (or 9×13) cake
1 box white cake mix
1 3.9 ounce box instant vanilla pudding
1 cup eggnog
1/4 cup oil
1 tsp. vanilla extract
1 and 1/2 tsp. ground nutmeg
Ingredients for sweet rum whipped cream topping:
1 cup heavy whipping cream
3 tbls. sugar
1/2 tsp. vanilla extract
1 and 1/2 tsp. rum extract
Preheat oven to 350 degrees. Coat inside of cake pan thoroughly with non-stick cooking spray. Mix all cake ingredients together in large bowl and beat with electric mixer for two minutes. Pour into pan and bake for about 40 minutes. Serve topped with sweet rum whipped cream.
Preparation for sweet rum whipped cream:
In large bowl, whip all ingredients with electric mixer until stiff peaks form.
Eggnog coffee cake
I love recipe because you just pop it in the oven and smell it baking while everyone is opening presents Christmas morning.
Ingredients for topping:
1/2 cup packed brown sugar
1 tbls. butter
1/2 tsp. nutmeg
1/4 tsp. cinnamon
Ingredients for cake:
1 cup sugar
1/2 cup butter, softened
1 cup eggnog
8 ounces sour cream or plain Greek yogurt
1 tsp. vanilla extract
2 and 1/2 cups four
1 and 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
Preheat oven to 350 degrees. Grease bottom of 9×13-inch pan with Crisco or equivalent. Using a fork, mix topping ingredients together in small bowl until crumbly. Set aside.
Now the coffee cake. In large bowl beat together the sugar, butter, eggnog, sour cream, vanilla and eggs until blended. Stir in all dry ingredients and make sure it is all blended. Spread into pan and sprinkle topping over all. Cover and refrigerate overnight or longer.
When ready to serve, bake uncovered for 35-40 minutes or until butter knife inserted into the middle comes out clean. Serve hot with sweet rum whipped cream, recipe above, or butter.
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news at firstname.lastname@example.org.