Candy Cane and Cookie Forest Christmas Cake

Candy Cane and Cookie Forest Christmas Cake
If you have not seen Elf, then I hope you will immediately stop everything you're doing and watch it.  It's one of my favorite Christmas movies, and for this year's Christmas cake, I was inspired by the candy cane forest he travels through to find his dad in the city.  In addition to the candy canes, I also dipped Oreos in white chocolate and sprinkled them with red, green and white sugar to create a whimsical little forest of candy canes and cookies on top of my cake.

The cake itself was an eggnog cake, moist and fragrant, and frosted with eggnog buttercream which I tinted a pale pink... 

For a cake that required minimal skill to decorate, I thought the final result was so beautiful, and we took it to a friend's house to share with them for a Christmas Eve dinner.  Santa even got a piece of cake instead of cookies!



Candy Cane and Cookie Forest Christmas Cake

Candy Cane and Cookie Forest Christmas Cake

Candy Cane and Cookie Forest Christmas Cake

Cake and Eggnog for Santa

Candy Cane and Cookie Forest Christmas Cake



Christmas morning was quiet and intimate with just the three of us, and somehow our baby slept through the rustling of paper and ribbons as my husband and I opened presents.  I think he was more than a little tired after our Christmas Eve outing and meeting so many new people that nothing would wake him that morning.  For Christmas dinner we made prime rib and twice-baked potatoes, creamed leeks, beets (for my husband - I won't touch them), Yorkshire puddings (which we felt we had to try as they are the traditional accompaniment to prime rib, but which I didn't care for at all), and chocolate cream pie for dessert.

With 2016 drawing to a close tomorrow, my mind and heart are full of all the ways that we've been so blessed this year, and all the possibilities that the coming year holds.  I'm always a little sad when Christmas is over, after all the anticipation and excitement for the holiday give way again to everyday routine.  But how can I be sad when I have a beautiful baby boy to snuggle with during the coming winter months?





Candy Cane and Cookie Forest Christmas Cake

Candy Cane and Cookie Forest Christmas Cake

Candy Cane and Cookie Forest Christmas Cake

Candy Cane and Cookie Forest Christmas Cake

Candy Cane and Cookie Forest Christmas Cake

Candy Cane and Cookie Forest Christmas Cake

Christmas Baby Photo

Christmas Baby Photo


Eggnog Cake
(Candy Cane and Cookie Forest Christmas Cake)
printable



Cake.
  • 1 cup unsalted butter, room temperature
  • 1 cup brown sugar
  • 1 1/4 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 tablespoons bourbon or dark rum
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg
  • ½ teaspoon cloves
  • 1 1/3 cups eggnog
  • 2/3 cup sour cream
Buttercream.
  • 2 cups unsalted butter, room temperature
  • 4 cups powdered sugar
  • ½ teaspoon nutmeg
  • 1 tablespoon meringue powder
  • 1 tablespoon bourbon or dark rum
  • 2-3 tablespoons eggnog, if needed
Preheat the oven to 350 and grease three 8-inch pans with non-stick spray.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and both sugars for several minutes until smooth.  Beat in the eggs, one at a time, then the vanilla and liqueur, and scrape the bowl down.  In a separate bowl, combine the flour, salt, baking powder, baking soda, nutmeg and cloves.  Combine the eggnog with the sour cream.  With the mixer on low, add the flour mixture in three additions, alternating with the eggnog/sour cream, starting and ending with the flour, just until moistened.

Divide the batter between the pans and bake for 25-28 minutes, until a toothpick comes out clean.  Set the pans on wire racks, cover them loosely with a clean kitchen towel and cool completely.

For the buttercream, beat the butter for 1 minute with the whisk attachment until smooth.  In a bowl, combine the powdered sugar, nutmeg and meringue powder.  With the mixer on low, add the dry ingredients by spoonfuls until combined.  Add the liqueur and eggnog, and whip on medium high speed for 5 minutes until very light and fluffy.  Frost the cooled cakes with the buttercream.

Recipe and Design by Curly Girl Kitchen

2 comments :

  1. You are going to have a great year! Look at that face:)♥Beautiful cake Heather!

    ReplyDelete
  2. Yum yum this looks so good! I've been steadily devouring a jar of the bought stuff but i imagine that homemade would be so much tastier!

    ReplyDelete

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