I’ve been baking since I was about 15 years old.
Before that, I’d “help” my mom by licking the bowl of whatever she was making. And, of course, sample everything I could of the finished product.
The first recipe I made up was a citrus oatmeal cookie. I took lemon and orange zest and added it to an oatmeal cookie recipe I found on the Internet. I don’t even think I would have had a laptop to read from then. I probably printed it out in our basement.
I guess I didn’t really make it up, it was more of an adaptation.
A lot of recipes are like that. There can only be so many “base” recipes to work from. You’ll find a variation on sugar, fat and something to bind them together in every recipe.
I’m particularly proud of this recipe because it’s the first cake I’ve dreamed up entirely from scratch.
I took everything I know about cake and all of the best elements of the cakes I’ve made and put them together. Then, I flavoured it with tons of Christmas-y spice and, of course, booze. And then it was perfect.
OK, I won’t say perfect. You’re never supposed to say perfect.
But it is a great cake.
Especially this time of year, served with a glass of ice cold eggnog spiked with a zip of bourbon or rum. This cake calls for bourbon, but you could easily swap that out for a rum spice cake.
If you don’t have either in the house (insert sad face here), simply leave it out. Call it a gingerbread cake instead. The flavours are so similar!
This recipe has a lot of ingredients, but I promise it’s worth it. It’s a rich, moist flavourful cake and the frosting gives you a whole new way to enjoy eggnog.
Bourbon spice cake with eggnog frosting
Makes one 13 x 9 sheet cake
- 1/2 cup of melted butter
- 1 cup of white sugar
- 1/2 cups of brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp molasses
- 1 tbsp bourbon (or rum)
- 1/3 cup sour cream (or greek yogurt)
- 3/4 cup of milk
- 1 3/4 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/2 tsp ginger
- 1/4 tsp cloves
- 1/2 cup of salted butter
- 1/4 cup of eggnog
- A half tsp of vanilla
- 2 1/2 cups powdered sugar
- A pinch of nutmeg
- Preheat your oven to 350ºF. Line a 13 x 9 pan with parchment paper.
- Cream butter and both sugars together using a stand or handheld mixer. Add eggs, vanilla and molasses. Mix again. Add bourbon, sour cream and milk, mixing until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, baking soda and spices. Add to the wet ingredients 1/2 cup at a time, mixing until just incorporated. Do not overmix.
- Pour into your prepared baking pan and place in the oven for 22-25 minutes or until an inserted toothpick comes out clean, with no runny batter.
- Meanwhile, prepare your frosting. Cream the butter until fluffy, adding 1 cup of powdered sugar. Add eggnog. Mix. Add remaining powdered sugar and pinch of nutmeg. Mix until fully combined and frosting has a creamy consistency.
- When the cake has cool, spread the frosting on top, slice and serve!