Cake Dome Sunday #43: Eggnog cake doughnuts

Eggnog Cake Doughnuts...yum!  The perfect way to use up some left over eggnog you might have in your refrigerator.  These were great with our morning coffee (or tea).   I've frozen up individual baggies for the Mister's lunchbox to take to work when he returns after his vacation.

 

Simple and fast to make and quite yummy with the flavors of eggnog, rum extract and nutmeg.

 

 

Eggnog Cake Doughnuts

 

Preheat oven to 350 degrees

 



Ingredients:

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 eggs
• 1 cup eggnog
• 3/4 cup  granulated sugar
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 2 teaspoons rum extract

Directions:

1. In a large bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg. 
2. In a large mixing bowl, beat eggs, eggnog, sugar, butter and both extracts.
3. Stir dry ingredients into the beaten wet ingredients just until moistened and combined.
4. Spoon batter into greased doughnut pan.  Bake at 350 degrees until toothpick inserted near the center comes out clean. (about 10 - 12 minutes). 
5. Cool for 10 minutes before removing from the doughnut pans and finish cooling on wire racks.
6. When cooled, dust tops with icing sugar.

Yield: 2 dozen Doughnuts
 

 

If you don't have a doughnut pan feel free to use a loaf pan.  Just grease it well and bake the loaf longer (maybe 30 minutes for a loaf).  When a testing stick comes out clean you'll know it is done.

 

 

Until next time,

 

Cheers!

 

 

 

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