DEEP SOUTH EGGNOG CAKE

Deep South Eggnog Cake image

Provided by @MakeItYours

Number Of Ingredients 20

1/2 cup butter, room temperature
1 1/4 cups white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1/4 teaspoon finely grated lemon peel
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup prepared eggnog (or see notes for recipe)
2 tablespoons bourbon whiskey
Frosting:
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups prepared eggnog (or see notes for recipe)
1 cup butter, room temperature
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon rum-flavored extract
1/8 teaspoon finely grated lemon peel
1/2 cup finely chopped toasted pecans (optional)

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
Beat 1/2 cup butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel, mixing well.
Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
Bake in preheated oven until cake springs back when touched lightly with a fingertip or a toothpick inserted in the centers comes out clean, 30 to 35 minutes (test both cake layers). Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
To make frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog, whisking until smooth.