Deep South Eggnog Cake

Name: Deep South Eggnog Cake
Total time: 120
Yield: 12
Ingredients: 1.25 cups white sugar; 0.5 cup butter, room temperature; 3 large eggs, room temperature; 1 teaspoon vanilla extract; 0.25 teaspoon finely grated lemon peel; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup prepared eggnog; 2 tablespoons bourbon whiskey; 0.25 cup all-purpose flour; 0.25 teaspoon salt; 1.5 cups prepared eggnog; 1.5 cups white sugar; 1 cup butter, room temperature; 1.5 teaspoons vanilla extract; 0.25 teaspoon rum-flavored extract; 0.125 teaspoon finely grated lemon peel; 0.5 cup finely chopped toasted pecans

Recipe by Baricat from allrecipes.com

Dessert 2 Hr.

Ingredients

12 servings

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1.25 cups white sugar
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0.5 cup butter, room temperature
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3 large eggs, room temperature
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1 teaspoon vanilla extract
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0.25 teaspoon finely grated lemon peel
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon salt
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1 cup prepared eggnog
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2 tablespoons bourbon whiskey

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0.25 cup all-purpose flour
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0.25 teaspoon salt
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1.5 cups prepared eggnog
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1.5 cups white sugar
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1 cup butter, room temperature
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1.5 teaspoons vanilla extract
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0.25 teaspoon rum-flavored extract
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0.125 teaspoon finely grated lemon peel
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0.5 cup finely chopped toasted pecans

Instructions

To make the cake: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
Beat 1 ¼ cups sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel.
Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, about 30 to 35 minutes. Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
To make the frosting; Combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 ½ cups eggnog until smooth.
Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
Beat 1 ½ cups sugar and 1 cup butter in a bowl until lighter in color and fluffy. Mix in cooled eggnog mixture, 1 ½ teaspoons vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until frosting is fluffy.
Spread frosting onto the cooled cake layers. Stack layers; frost top and sides. Coat the sides with toasted pecans by pressing the nuts onto the sides in small handfuls. Refrigerate until ready to serve.