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Eggnog Cake

Yummy. Or in German: Lecker!

What do you do with an eggnog you have left over? Of course you use it for baking. Granted, I am not a big eggnog drinking fan. I prefer my mulled wine for Christmas. But we bought a carton last year and froze it. The other day I defrosted it and even thought it was a bit runny due to the freezing process and good stir made it into a nice eggnog again. This recipe comes from Sweet Art Supplies who found it on Knead to Cook.

Having a 2 Liter eggnog sitting in your fridge is like the “monster under your bed”. You are just not sure what to do with it. When Sweet Art Supplies posted this recipe I was like “Oh yeah!” I think I will google some other recipes and see what happens. But this one is pretty nice and fairly easy.


– 2 eggs
– 1 1/2 cups eggnog
– 2 tsp. rum
– 1 cup sugar
– 1 tsp. vanilla
– 1/2 cup butter
– 2 1/4 cup flour
– 1 package instant vanilla pudding
– 2 tsp. baking powder
– 1/2 tsp. salt
– 1/2 tsp. nutmeg

Using your stand mixer with the paddle you mix the egg, eggnog, rum, sugar, vanilla and butter. Knead to Cook pointed out that the butter will be clumpy and it certainly was. No worries, it will get better and the rest dissolves during baking.
Add the sifted flour, pudding mix, baking powder, salt and nutmeg and stir well. Make sure you don’t over mix. I never encounter that problem so I have no clue where the difference is. (Or maybe I over mix all the time, who knows.)

Grease whichever pan you prefer and dust with flour. I used the mini-loaf pan and silicon cupcake liners. Fill 2/3 high and bake at 180°C for 30 min or until skewer comes out clean.

The resulting mini loaves or cupcakes/muffins will be very moist and I let them sit out over night to dry them a little bit.

After while, already looking good.


– icing sugar
– eggnog

Mix both so that you have a nice consistency. This is no science class, whatever consistency you look for, you know how to get there.

I used this simple icing because I had not much time in the morning. It worked well though next time I will try something more elaborated.

Tip: I used banana pudding instead of vanilla because that’s what I had. It works just as well and you probably can combine it with any flavour you like. However, the eggnog flavour will be less prominent of course.

My co-workers profit from my baking and don’t mind either.

This is a great recipe if you have left over eggnog and you don’t want to drink it by yourself. Simple, easy, fast.

Happy baking!


About andreamacleod

Take a KitchenAid Artisan machine, a young wife, time, creativity and mix it well. You end up with endless options of baking goodies from German torte to North American cupcakes. Follow me on my baking and cooking adventures and throw in your cent or two. There are no limits!

One response »

  1. Oh, it looks very tasty. And I think that idea of using banana pudding is very nice, cause vanilla is used maybe in all pecipes, but banana is used rarely. Thanks!!!!


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