The Pioneer Woman Tasty Kitchen
Profile Photo

Eggnog Spice Cake with Rum Buttercream Meringue Frosting

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

10
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Eggnog. Cake. Rum. Buttercream. Bring on the holidays!

Ingredients

  • FOR THE CAKE:
  • ½ teaspoons Salt
  • 1 teaspoon Ground Cloves
  • 2 teaspoons Ground Cinnamon
  • 2 cups Flour
  • 1 teaspoon Baking Soda
  • ½ cups Shortening
  • 1 cup Light Brown Sugar
  • 1  Large Egg
  • 2 Tablespoons Rum
  • 1 teaspoon Vanilla
  • 1 cup Eggnog
  • FOR THE FROSTING:
  • ½ cups Granulated Sugar
  • 2  Large Egg Whites
  • 1 pinch Salt
  • 1-½ stick Unsalted Butter, Cut Into 1-Tablespoon Pieces
  • ½ teaspoons Rum Extract

Preparation

For the cake:

Preheat oven to 350ºF. Grease an 8×8-inch baking pan or round cake pan.

Sift together salt, cloves, cinnamon, flour, and baking soda; reserve.

Cream shortening and brown sugar until smooth. Beat in egg, rum, and vanilla. Mix in eggnog. Gradually add in the flour mixture until combined.

Pour batter into prepared pan and bake for 30 minutes.

For the frosting:

Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place the bowl over a pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and it registers 150ºF on an instant-read thermometer, about 2-3 minutes.

Place bowl in a stand mixer fitted with a whisk attachment. Beat mixture on medium speed until it has the consistency of shaving cream and is slightly cooled, 1-2 minutes. Add butter, 1 piece at a time, until smooth and creamy. Once all butter is added, add rum extract; mix until combined.

Increase speed to medium-high and beat until light and fluffy and thoroughly combined, about 30 seconds. Spread on cooled cake.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Lemon Cream Tarts
Profile Photo by simmering essence in Desserts
These are one of my very favorite desserts. The lemon cream...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Apple Cake
Profile Photo by Beth Pierce in Desserts
This delectable Apple Cake has a slightly crunchy crust and a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Easy Rum Cake
Profile Photo by Beth Pierce in Desserts
A moist easy Rum Cake with a butter rum glaze that...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Texas Sheet Cake
Profile Photo by Beth Pierce in Desserts
Texas Sheet Cake is a quick and easy moist decadent chocolate...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 32 Level: Easy


Gooey Butter Cake
Profile Photo by Beth Pierce in Desserts
This family friendly Gooey Butter Cake has seven ingredients and takes...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy