eggnog isn’t just for drinking: spiced eggnog cake


Thanks to Duncan Hines for sponsoring my writing. There’s no limit to the baking possibilities, so grab your favorite Duncan Hines mix and Comstock or Wilderness fruit fillings and Bake On! www.duncanhines.com.

During the holidays, I always have the urge to extend holiday hospitality and celebration with everyone around us. For me, that seems to be the gift of sweets and treats. In fact, I’ve had more people pop into my office lately to see if there were unannounced treats than usual… which either means mine are prolific and yummy, or just that others aren’t keeping up the pace and I’m the only shop in town.

But special treats aren’t just reserved for my co-workers and Mr. M and Miss L. When we guests over for dinner or visit guests for dinner that usually means I get to make a new dessert recipes for our friends and family to try out.

And with the holidays upon us, I tried out a seasonal recipe to capture the flavors that are reserved for just this time of year. Ladies and gentlemen… may I present to you the amazing Spiced Eggnog cake!

It’s extra moist, it’s spicy with just the right amount of nutmeg, it has a special kick in the surprise apricot filling and it truly evokes the holiday spirit at any meal in November or December! I just know you’ll love it!

Spiced Eggnog Cake


(inspired by a recipe from the Cake Doctor)


[print recipe]




1 package Duncan Hines Butter Golden cake mix
1 1/4 cup egg nog
1 tsp vanilla
1/4 cup vegetable oil
4 eggs
1/2 tsp ground nutmeg
3 T Bourbon (I used Black Maple Hill – Small Batch)
8 oz apricot jam/fruit spread
Flour & Veggie oil spray (to coat the cake pans)


4 T cream cheese (room temperature)
4 T unsalted butter (room temperature)
3 cups confectioner’s sugar
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon


1. Preheat the oven to 350 degrees. Spray two 9” cake rounds with veggie oil spray and lightly flour them.


2. Combine cake mix, eggnog, vegetable oil, vanilla, 1/2 tsp nutmeg and eggs into your mixing bowl. Incorporate all ingredients on low speed for 30 seconds, scrape down the bowl, and beat on medium for 2 minutes.

3. Divide the batter equally among the two cake pans. Place them on the center rack of your oven and bake for 20-25 minutes (make sure to do a knife/toothpick test!).


4. Cool on wire racks for 5 minutes. Use a knife around the edges to release the cake, then place them on the wire racks to cool again.


5. To make your apricot filling, combine the 8 oz of apricot jam/fruit preserves with 1 T of bourbon. In a separate bowl, pour out 2 additional T of bourbon. Brush this on the top of the resting cakes.


6. When you’re ready to assemble your cake, place the bottom layer on your cake stand/plate.  Spread an even layer of your preserve mixture on the top of the cake. Place the second layer on top.


7. For the frosting, beat your butter and cream cheese on low until combined. Add the sugar, nutmeg and cinnamon and beat on low until everything is well mixed (1-2 minutes).


8. Use a spreading knife to cover your cake in cream cheese frosting… and then salivate before you cut a big piece out of it to enjoy!


Trust me when I say this is truly a recipe you can take to any work, friend or family gathering and everyone will enjoy it! :) I know that Mother & Father M and Mr. M loved it… and we know that Miss L adored her piece of frosting with cake (sans alcohol) like always!

Remember to check out Duncan Hines’ website www.duncanhines.com to find some great recipes for your holiday get-together! I was selected for this sponsorship by the Clever Girls Collective.

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