| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for the pan
- 1 cup all-purpose flour, plus more for the pan
- 2 tablespoons finely chopped crystallized ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 cup light brown sugar
- 2 tablespoons granulated sugar
- 1/3 cup unsulfured molasses
- 1/2 cup milk, at room temperature
- 1 large egg
- 1 teaspoon grated orange zest
- 1 1/4 cups powdered sugar, divided
- 1/2 large egg white
- 1 teaspoon dark rum
- 1 teaspoon bourbon
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon grated nutmeg
- 1 pinch ground cloves
- 1/8 teaspoon kosher salt
- Pinch cream of tartar
- 2 tablespoons heavy cream
Instructions
- For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch round pan or skillet with butter and lightly coat with flour.
- In a medium bowl, whisk together the flour, crystallized ginger, baking soda, salt, ground ginger, cinnamon and cloves. Set aside.
- In a large bowl, whisk together the butter, brown sugar, granulated sugar, molasses and milk. Whisk in the egg and orange zest.
- Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 25 to 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool.
- For the eggnog royal icing: Measure out half of the powdered sugar and place in the bowl of a stand mixer or mixing bowl, then add the egg white, rum, bourbon, vanilla, nutmeg, cloves, salt, cream of tartar and heavy cream. Mix at low speed with a paddle attachment or with a hand mixer, adding the remaining powdered sugar. Increase speed to medium and beat until thick and smooth. It should have the texture of a loose buttercream, thick and malleable.
- Pour the icing over the warm cake and spread evenly with a small spatula. Slice and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 301 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 1 g |
| Sugar | 40 g |
| Protein | 3 g |
| Cholesterol | 45 mg |
| Sodium | 213 mg |
Reviews
Wonderful hostess gift! Absolutely delicious.
Made thus for my family and neighbors earlier. Huge Hit!!!
Made this for Christmas last year and everyone loved it.
Great gift!
Easy to make Gluten Free. Used 1 to 1 Baking Flour & a tad more milk. Kept it for home consumption. Will make this again.
Made for gifts last year. I mince the candied ginger very small and it disappears into the cake. Love the flavors.
Excellent recipe! Three of us sat down and ate the whole cake in one sitting.
But the icing doesn’t taste anything like eggnog. Not sure if I’m missing something…adding egg white doesn’t add egg flavor. Next time I’ll substitute eggnog for the heavy cream.
But the icing doesn’t taste anything like eggnog. Not sure if I’m missing something…adding egg white doesn’t add egg flavor. Next time I’ll substitute eggnog for the heavy cream.
I made this a few times. It gets pretty good reviews but some say the candied ginger is a weird texture in the cake. I think it taste great, but for picky eaters I might leave it out. The icing I could put in a glass and drink. Amazing.
Really good. My icing didn’t come out as thick as I wanted. But once dried it created a nice glaze on top.
It smelled and tasted great. Mine didn’t rise much so maybe it should be baking powder vs soda. Will definitely make again!