These came about after an impulsive eggnog purchase the other day. In the days that followed, as I was met again and again by the eggnog each time that I opened the refrigerator, I felt a little ridiculous. It’s not as though I was necessarily looking forward to pouring a glass. What to do with it—?
Cake, naturally! This is a spin on one of my favorite recipes—spiced buttermilk rye. I switched buttermilk for eggnog, and traded cardamom for nutmeg. It worked quite well; the eggnog flavor is pronounced but well-balanced amidst the warm spices, earthy hint of rye, and luscious texture. I brushed the cakes with a good amount of brandy as soon as they were out of the oven; could also use bourbon or rum! As for topping, a simple, light whipped cream—with hint of vanilla or with splash of eggnog—would be nice, as would a cream cheese frosting, as would buttercream. I had some caramel and also some vanilla buttercream on hand, and decided to go that route with it. Finally, dust with freshly grated nutmeg!
I baked them in a financier tin because….just because. Of course a muffin/cupcake tin would work instead, or go on and make a layer cake out of it!
Spiced Eggnog Rum Cakes
yields about 15 financier cakes or 18 standard cupcakes
Ingredients
1 c (120 g) all-purpose flour
1 c (120 g) dark rye flour
1 t baking powder
3/4 t baking soda
3/4 t kosher salt
1 t cinnamon
1/2 t nutmeg
pinch cardamom
3/4 c (1.5 sticks; 171 g) unsalted butter, room temp
1/2 c (100 g) granulated sugar
1/3 c (70 g) light brown sugar, packed
2 large eggs
1 t vanilla
3/4 c (180 g) eggnog, room temp
1/4 c (60 g) creme fraiche
To finish:
1/3 c (80 g) bourbon or brandy
freshly whipped cream or other frosting
whole nutmeg
Directions
Preheat the oven to 350 F. Generously butter a financier pan, or line a cupcake tin. Whisk together the flours, baking powder, baking soda, salt, and spices; set aside. Add the vanilla to the eggnog.
In the bowl of an electric mixer, cream together the butter and sugars until extremely light and fluffy (5-10 minutes), stopping once to scrape the sides of the bowl. Add the eggs one at a time, scraping the bowl after each addition and mixing well.
Add the dry ingredients in three additions, alternating with the buttermilk, and mixing until just combined before scraping the bowl down and continuing. Finally, remove bowl from mixer and gently fold in the creme fraiche until just combined (do not overmix!).
Divide the batter into the financier pan—batter should fill each cavity just shy of 3/4 full. (same for cupcakes—3/4 full!) Bake for 18-20 minutes, or until cake springs back when lightly pressed on top.
As soon as the cakes are cool enough to handle, invert them onto a cooling rack. If using a financier shape, trim the tops so that they are completely flat, then flip them upside down so that the top becomes the base. Brush tops with brandy or bourbon, repeating until all liquor is used.
Frost with piped or dolloped whipped cream or frosting, then grate nutmeg over each!
