Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup eggnog
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
3. In a separate large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the eggnog and vanilla extract. Mix well after each addition.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 370
Fat: 16g
Saturated Fat: 9g
Cholesterol: 90mg
Sodium: 310mg
Carbohydrates: 51g
Fiber: 1g
Sugar: 30g
Protein: 5g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use coconut sugar instead of granulated sugar for a lower glycemic index.
- You can use almond milk or soy milk instead of eggnog for a dairy-free option.
Variations:
- Add 1/2 cup of chopped pecans or walnuts to the batter for a crunchy texture.
- Add 1/2 cup of dried cranberries or raisins to the batter for a fruity flavor.
- Add 1/4 cup of rum or bourbon to the batter for an adult version of the cake.
Tips and tricks:
- Make sure the butter is softened at room temperature before creaming it with the sugar.
- Do not overmix the batter as it can result in a tough cake.
- Let the cake cool completely before frosting it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Dust the top of the cake with powdered sugar or sprinkle with cinnamon.
Garnishes:
Top the cake with whipped cream and a sprinkle of nutmeg.
Pairings:
Serve the cake with a cup of hot cocoa or coffee.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of eggnog in the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
Food history:
Eggnog is a traditional Christmas drink made with milk, cream, sugar, eggs, and spices. It originated in England in the 1700s and was brought to America by colonists.
Flavor profiles:
This cake has a rich and creamy flavor with a hint of nutmeg.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with a cup of tea or coffee.
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