Eggnog Mini Cakes

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Recipe photo

Eggnog Mini Cakes

star rating (7) rate this recipe »
Published prior to 2008

This moist, flavorful cake has the distinctive flavor and aroma of eggnog, thanks to our eggnog flavor. It's perfect for a bundt-type or tube cake, or for bite-sized mini cakes.

Cake
1/2 cup (3 1/2 ounces) vegetable oil
1/2 cup (4 ounces) softened butter
3 large eggs
1 1/4 cup (8 3/4 ounces) sugar
1/2 teaspoon salt
1/4 teaspoon eggnog flavor
1/4 teaspoon nutmeg
2 1/4 cup (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1 cup (8 ounces) milk

Glaze
3/4 cup (3 ounces) glazing or confectioners' sugar
3 to 4 drops eggnog flavor
2 to 3 tablespoons eggnog or heavey cream
1 drop yellow food coloring, if desired

Preheat the oven to 350°F. Lightly grease the wells of a holiday mini-cake pan or 12 silicone cupcake molds.

Beat the oil, butter, eggs, sugar, salt, eggnog flavor and nutmeg until pale yellow and thick.

Whisk the flour and baking powder together, and blend into the egg mixture alternately with the milk, beating until smooth. Use 2 tablespoons batter per cup, for the holiday cupcake pan; or 1/4 cup batter per silicone cupcake mold. Bake for 16 to 18 minutes, until the cakes spring back when touched in the center. Cool for 10 minutes in the pan, then turn out onto a rack.

To finish, sprinkle with confectioners' sugar. Or whisk the glaze ingredients together, and drizzle over the cakes. Yield: 30 mini cakes.

Variation: Bake in a full-size (9-cup minimum) bundt-style pan for 50 to 60 minutes.

Reviews

1
  • star rating 01/28/2014
  • Lisa from Massachusetts
  • Like others, I used eggnog in place of the milk and vanilla instead of the eggnog flavor and it was delicious. Very moist and just the right level of eggnog flavor. My co-workers devoured it!
  • star rating 12/06/2013
  • bakeraunt from KAF Community
  • This makes a wonderfully light, delicious cake. Like another person, I substituted eggnog for the milk, and used 1 tsp of vanilla rather than the eggnog flavoring. I did find that with my rather cool kitchen, it helped to cream the butter and sugar a bit first, before adding the other ingredients in step one. My biggest challenge has been working out what pans to bake it in. The first time, I used Nordic Ware Harvest mini loaf pan, and the regular Nordic Ware loaf pan with the pumpkin design. Tonight, I used two German 3-D mold pans from Birkmann (snowman and tree), and some small shiny metal pans (Christmas trees) and a small round pan. The recipe adapts easily to this variety of pans; working out how long to bake each one is a bit of a challenge. This recipe will be in my holiday repertoire from now on.
  • star rating 01/01/2013
  • Pam from KAF Community
  • These are awesome! I overlooked the recipe for two years before I finally decided to give it a try. Now I regret waiting. They are quick and easy to put together. I made 16 regular size cupcakes. The taste of eggnog and nutmeg was very mild and pleasing. The cupcakes were moist and tasty without the glaze. I am considering using this as my basic white cupcake recipe. Yum!
  • star rating 12/13/2012
  • Ann from Chicago
  • Excellent recipe. A hint of eggnog at the end so it's not too over powering. I substituted heavy cream for milk and it turned out great. I will be using this recipe for many years to come.
  • star rating 12/09/2011
  • susiecambria from KAF Community
  • I really do like this recipe a great deal. Made a couple of changes: 1) Used 1 tsp vanilla extract (not the eggnog flavor) and 2) used eggnog (and not milk). The cake is moist which is what I was looking for. Didn't make the glaze; I like the cake just as it is (though vanilla ice cream might be a nice addition!).
  • star rating 01/12/2011
  • Jeanne loves to bake from KAF Community
  • I had gotten a Nordic Ware Christmas pan a couple years ago, and it had an eggnog cake mix with it. The cake was really good, and I wanted to be able to make one from scratch. I thought I was going to have to go through several failed experiments on my own, but then I came across this recipe. It came really close to that cake, was easy to prepare, smelled wonderful, and tasted great. I would like it to be a tiny bit moister, so I might add an extra egg or a little more liquid next time. I sent the remaining cake to work with my husband, and everyone enjoyed it. One of his coworkers and I share recipes occasionally, and she emailed to ask for the recipe - always a good sign.
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