Eggnog Spice Cake With Rum Buttercream Meringue Fro

Name: Eggnog Spice Cake With Rum Buttercream Meringue Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1/2 teaspoons Salt; 1 teaspoon Ground Cloves; 2 teaspoons Ground Cinnamon; 2 cups Flour; 1 teaspoon Baking Soda; 1/2 cups Shortening; 1 cup Light Brown Sugar; 1 Large Egg; 2 Tablespoons Rum; 1 teaspoon Vanilla; 1 cup Eggnog; FOR THE FROSTING:; 1/2 cups Granulated Sugar; 2 Large Egg Whites; 1 pinch Salt; 1-1/2 stick Unsalted Butter, Cut Into 1-Tablespoon Pieces; 1/2 teaspoons Rum Extract

Servings: persons

FOR THE CAKE:
1/2 teaspoons Salt
1 teaspoon Ground Cloves
2 teaspoons Ground Cinnamon
2 cups Flour
1 teaspoon Baking Soda
1/2 cups Shortening
1 cup Light Brown Sugar
1 Large Egg
2 Tablespoons Rum
1 teaspoon Vanilla
1 cup Eggnog
FOR THE FROSTING:
1/2 cups Granulated Sugar
2 Large Egg Whites
1 pinch Salt
1-1/2 stick Unsalted Butter, Cut Into 1-Tablespoon Pieces
1/2 teaspoons Rum Extract

1
For the cake:
2
Preheat oven to 350u00b0F. Grease an 8x8-inch baking pan or round cake pan.
3
Sift together salt, cloves, cinnamon, flour, and baking soda; reserve.
4
Cream shortening and brown sugar until smooth. Beat in egg, rum, and vanilla. Mix in eggnog. Gradually add in the flour mixture until combined.
5
Pour batter into prepared pan and bake for 30 minutes.
6
For the frosting:
7
Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place the bowl over a pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and it registers 150u00b0F on an instant-read thermometer, about 2-3 minutes.
8
Place bowl in a stand mixer fitted with a whisk attachment. Beat mixture on medium speed until it has the consistency of shaving cream and is slightly cooled, 1-2 minutes. Add butter, 1 piece at a time, until smooth and creamy. Once all butter is added, add rum extract; mix until combined.
9
Increase speed to medium-high and beat until light and fluffy and thoroughly combined, about 30 seconds. Spread on cooled cake.

906

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CAKE:, 1/2 teaspoons Salt, 1 teaspoon Ground Cloves, 2 teaspoons Ground Cinnamon, and more.

Yes, Eggnog Spice Cake With Rum Buttercream Meringue Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Eggnog Spice Cake With Rum Buttercream Meringue Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions