Good morning!

We are doing some baking today!  Eggnog is in seasonal abundance right now and this cake is a wonderful treat for breakfast in the morning or even tea in the afternoon.  I don’t care for drinking the store-bought eggnog, but I will bake with it.  Enjoy this very buttery tasting tea cake!

Eggnog Tea Cake

With a mixer, cream together:
3/4 cup soft butter
1 1/2 cups sugar
4 large eggs
1 1/2 tsp. vanilla extract
Beat for about 2 minutes, until very light and fluffy.  Like a pound cake, beating the cream mixture adds volume to the cake. Slowly mix in 2 cups eggnog.  Mix until blended.  Add:
2 Tbsp. baking powder
2 tsp. sea salt
1/2 tsp. ground nutmeg
1 cup unbleached natural white flour
3 1/2 cups freshly ground soft wheat flour
1 cup crushed walnuts
*If you prefer to skip the nuts, add an additional 1/2 cup soft wheat flour.  Blend until all of the flour is incorporated.  Preheat the oven to 350 degrees.  Divide the batter between two greased 8″ x 5″ loaf pans.  Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.  Top cakes with Butter Frosting!
Butter Frosting
In a bowl combine:
1/4 cup melted butter
1 tsp. vanilla
3 Tbsp. milk
2 1/2 cups powdered sugar
Whisk together until smooth.  Once the cake has been cooled, spoon the frosting over the cake and grate fresh nutmeg over the top.  Delicious!
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Have a blessed weekend ~ Theresa and Jessica

 

5 thoughts on “On the 10th Day of Christmas | Eggnog Tea Cake”

  1. This has been such a wonderful give away.What fun everyone is having,I love the recipes and ornaments.The fall journal was wonderful.I know the winter one is just as good.I haven't ordered it yet. Have a blessed day

  2. Another yummy looking recipe that I will bake soon! Thank you for sharing!!! I have a question: in general, if you are omitting nuts from a recipe, would you always add half of the amount of flour as opposed to what amount of nuts you would have added? (I hope that made sense) For example, if the recipe calls for 1 cup of nuts, use 1/2 cup of flour? Thank you!

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