Homemade eggnog cake
Eggnog, you either love it or hate it, but either way, it’s one of those things that are seasonal, so those who do enjoy it tend to do so most around the holidays. The thing is that you can only drink so much of the creamy, rich Christmas beverage of choice, but you can take all of that delicious flavour and stick it into a cake that is drenched in icing, which helps to take some of the bite off of the stronger taste while maintaining the delightful aroma and classic tang of the drink that we all know so well.
How to make eggnog cake with cannabis
This homemade eggnog dessert tastes so good that no one will even be able to tell that it isn’t entirely made from scratch. Substituting boxed ingredients whenever possible cuts the preparation time in half when compared to a more traditional eggnog cake recipe, and it’s a large part of why our version of this sweet Christmas treat can be tossed together so quickly. It’s easy, festive, and the perfect finish to an elegant meal, be it for yourself or when you need to serve a bigger crowd.
Preparation: 10 minutes
Cooking: 50 minutes
- 1 box vanilla cake mix (15oz)
- 1 box instant vanilla pudding powder (3oz)
- 1 cup eggnog
- 1/3 cup canola oil
- ¼ cup of water
- 4 large eggs
- 1 teaspoon nutmeg
- 1 teaspoon vanilla
- Cooking spray
- 2 cups icing sugar
- ¼ cup cannabutter (melted)
- ½ teaspoon nutmeg
- ½ teaspoon vanilla
- ¼ teaspoon rum extract
- Large mixing bowl
- Electric mixer
- Silicone spatula
- Bundt cake pan
- Medium mixing bowl
- Serving platter
Preheat the oven to 350F.
Add the cake mix, pudding powder, water, canola oil, eggs, nutmeg, eggnog, and vanilla extract to a large mixing bowl. Use an electric mixer to blend the ingredients until they are thoroughly combined, and the mixture is lump-free, which should take approximately two minutes at medium speed.
Apply a generous layer of cooking spray to a bundt cake pan, and then slowly pour the batter into it.
Tap the pan on the edge of a counter a few times to remove any air bubbles, and then pop the eggnog cake into the oven to bake for 50 minutes, or until you can insert a toothpick into the middle of it, and it comes out clean.
Once the cake has finished baking, it should be removed from the oven and left to cool on a wire rack before mixing or applying the icing.
To make the glaze, add all of the called for ingredients inside a small mixing bowl. Use a whisk to blend them into a thick paste that should be runny enough to drizzle but not watery. You can adjust the thickness by adding a small amount of milk or more icing sugar until it’s perfect.
Flip the cake out of the bundt pan and onto a serving platter. Drizzle the glaze over the homemade eggnog cake until all of the dry portions are covered.
Serve immediately or cover the eggnog cake with saran wrap to seal in freshness.