Another year, another candle for a December birthday, this time celebrated with an eggnog cake adapted from Taste of Home via Modest Marce. Though I’ve learned by bitter experience not to try to make a birthday cake too nutritious, I tweaked the recipe a bit by using half whole wheat pastry flour and sweetening the cake with coconut sugar. Like that made it healthy (snort). I’d never made a cooked frosting before. One of my son’s friends looked agog at the frosting in progress, asking, “Is that an eggnog roux?” Yes indeed.
The cake was very dense and rich and full of flavor. I used an extra dash of dark rum in the cake (a tablespoon) and a generous grating of nutmeg from a whole clove. I see no reason to keep pre-ground nutmeg since the cloves last indefinitely and release their fresh scent when you grate off a bit with a microplane grater. It’s easy, and you’ll like the results.
For the eggnog, we used Strauss Family Creamery Organic Eggnog. I have no business relationship with the company, I’m just a fan. This is not overly sweetened goop you have to choke down. It’s like nutmeg-y whole milk. Serious Eats writes about the stuff, “this was far and away the best eggnog I’ve ever had… I could see this actually washing down a holiday cookie or two, rather than gluing sprinkles to my upper esophagus.” LOL. True.
Posting a recipe with my tweaks would take baking a second cake. Given that the four of us only managed to eat a quarter of the cake at our first sitting, that might be more than our waistlines can take right now. I will just say that Marce is right in using just one cup of eggnog in the frosting (not one and a half cups like the Taste of Home version).
Next time I’ll share a little about the PT I’ve been doing for my skating. Meanwhile, the cake: