Eggnog Cake

2 cups

Cake & pastry flour*

2 ½ tsp

Baking powder

1 tsp


1 tsp

Ground nutmeg

1 1/3 cups

Brown sugar, firmly packed

½ cup



Eggs + milk to make ¾ cup

2/3 cup


1 tsp


  • Combine flour, baking powder, salt, nutmeg and brown sugar in a bowl.
  • Put 2 eggs into a measuring cup and add enough milk to make ¾ cup.
  • Beat butter until smooth.
  • Add egg/milk mixture.
  • Add in dry ingredients and slowly pour in remaining 2/3 cup milk and vanilla.
  • Mix well.
  • Pour batter into 3 greased and floured 8” baking pans, or 1 bundt pan.
  • Bake in preheated 350F oven.  Bake 20-25 minutes for 8” baking pans, or approximately 30-35 minutes for bundt pan.
  • Bake until cake tester inserted in the middle comes out clean.

A new twist for topping:

    • Whip whipping cream with a small amount of pure maple syrup until stiff peaks form.
    • Top each piece of cake with a dollop of the whipped cream and then drizzle with pure maple syrup.


Note: 1 cup cake & pastry flour = 1 cup all-purpose flour minus 2 tbsp