I’ve got a thing for “triples” in cakes. No idea where it comes from, other than going nuts with great flavors 🙂 Eggnog is just one of those gotta-get-all-you-can-once-a-year kind of things that must be enjoyed to the fullest. So I created this cake to that end. Eggnog satisfaction, and then some.
Christmas is easily the most memorable and nostalgia filled holiday for me. As the story of my culinary career goes, my mother was not a great cook. Like at all. I’m not sure the kids ever ate what she made for our dad. War-toughened man, he simply ate what was served to him and finished every last scrap the way Italian men learn to do as kids. Clean the plate.
The obnoxious children (that’s me and my siblings…) wouldn’t eat my mother’s meals. I do feel immensely bad now that I have kids who give me a run for my money with some meals. Alas that cannot change the past or the fact that my only great memories of food were my mother’s sweets. They were always the star of the party.
She was mostly known for that rainbow layered J-Ello. Well, she was kinda known for J-Ello in general as she had so many varieties and brought it everywhere all the time. Christmas, though… Cookies galore! Never anything overly fancy, but absolutely delicious. Hello Dolly Bars, Kiss Cookies, Sour Cream Cut-outs (soft, delicate, and not a hint of color to the baking), Buck-eyes, Peanut Butter Bars… And not least of all, the Nutmeg Logs.
They were the soft, crumbly version of my favorite rich Christmas drink: eggnog. And while I’ve grown and she bakes less and less every year, these flavors stick with me and signal the presence of the holiday season. So they are a must.
This year, however, upon talking with a couple friends (one in particular) I began thinking about Eggnog Fondant. I do love my gourmet homemade flavored fondants after all. You can check a few out HERE, HERE, and HERE. That last one went viral and crashed my website. I knew I had hit on a big deal with flavoring my fondants, so we needed a Christmas one, too.
Eggnog it was. But what cake to pair it with? Well, my Perfect Vanilla Cake was just too vanilla for this one. So I adjusted and decided on an Eggnog Cake as well. Filled with a Nutmeg Butter Buttercream. And soaked with rich, thick, Black Rum Eggnog.
Oh yes I did! And you should, too. I’m dying a little looking at the slice sitting next to me as I type this. I just finished photographing it and my childhood Christmases are flooding back to me. Tearing open presents beneath the tree, going out caroling, manger scenes, twinkling colored lights, hot cocoa…
Wait. You wanted the recipe. Back to the present, Kara. 🙂
The fondant is based on Michele Foster’s Updated Fondant recipe and it’s amazing. This fondant melts in your mouth and isn’t chewy at all. It’s magical! Check out all of the recipes below.
For the soak (just like you’d use simple syrup) I used 3/4 cup eggnog and 1/4 cup black rum. Be generous 🙂
This may be the ultimate Christmas party cake… But then again, I said that about my Candy Cane Fondant and Dark Chocolate Peppermint Cake, too.