Friday, December 05, 2008

Berry Eggnog Cake

What attracted me immediately to this cake was one word - Eggnog. The attraction proved strong enough to sway me from my aversion to anything branded "Better Homes and Garden".

The original recipe, found in the Christmas edition of Better Homes and Garden Magazine, uses Cranberry but as Paalo is allergic to them I've replaced them with a mix of berries so if you feel the urge to try the cake, try making it with Cranberries.

Berry Eggnog Cake© by Haalo


Berry Eggnog Cake

300 grams frozen berries
½ cup berry jam
¼ cup bourbon (I used Jim Beam)
125 grams melted butter
¾ cup custard (you can use pre-made)
3 eggs
140 grams caster sugar
300 grams self-raising flour
1 teaspoon nutmeg


Grease and line the base of a 20cm springform cake tin and preheat your oven to 180°C/350°F.

Prepare the berries:
Place the jam and bourbon into a bowl and stir until the jam has dissolved. Add in the berries and stir to combine. Set to one side.

Make the batter:
Sift the flour and nutmeg together into a bowl and set aside.

Place the cooled, melted butter into a bowl along with the custard and stir to mix well.

Put the eggs and sugar into a large bowl of a stand mixer and beat until thick and creamy.

Add half the flour mixture and custard mixture to the eggs and stir it through using a large metal spoon. Add in the rest of the flour/custard mixtures and stir until combined.

Pour the berry mix over the base of your prepared cake tin - spread it evenly to cover the base.

Berry Eggnog Cake© by Haalo

Carefully top with the batter - spread it out well to cover the berries and then smooth the top using a palette knife.

Bake for 1 - 1¼ hours or until cooked through. If you feel it is browning too quickly, lower the temperature and cover with foil.

Let the cake stand in the pan for 5 minutes before un-moulding.

Berry Eggnog Cake© by Haalo

Let it cool completely before serving.

Berry Eggnog Cake© by Haalo


The question now is - Does it taste like eggnog?

Well, yes and no. The nutmeg comes through beautifully and the cake is dense but not too heavy and does have a bit of that eggy, creamy, eggnog like taste. The bourbon, for me was a little too strong, perhaps using another brand or using a little less might provide a better taste. It could also be an effect of not using cranberries.

2 comments:

  1. Hi - I have baked this one as well, first attempt was a little disaster, by 2nd was quite successful. Did you find the cake mixture was quite dry, I had expected it to be a little more moist - what did you find? I loved it though, would probably serve with icecream rather than cream for next time.

    ReplyDelete
  2. Hi Rouguesatine - it wasn't a batter you could pour but I suppose you don't want a really moist batter as it would seep under the topping. The batter was of a "scoopable" consistency.

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