Gluten-Free Holiday Spice Cake

       I promised I’d be bringing more eggnog recipes to the table but I wanted to mix it up and have different variations of flavors featuring eggnog.  So this time I decided to bring to you one of my all-time favorite cakes: Spice Cake!  I love it so much that it is what I request every year for my birthday (though this year I made myself Baklava, which was also pretty amazing).

 I hope you enjoy this twisted eggnog spice cake recipe!

You'll need:

½ cup butter, softened

1 cup sugar

2 egg

1 tbsp vanilla

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2 cups Bob’s Red Mill Gluten-Free Flour

2 tsp xanthan gum

1 tsp baking soda

1 tsp baking powder

2 tsp nutmeg

1 ½ tsp clove

½ tsp cayenne

½ tsp salt

1 cup eggnog

1 tbsp vinegar

       Preheat oven to 350°F.  Grease two 9" round cake pans and set aside.

       In a large mixing bowl using an electric mixer, cream together butter and sugar until light and fluffy.  Next, beat in the eggs one at a time, then whip in the vanilla extract.

 

       Add one tablespoon of vinegar to the cup of eggnog, then set aside until needed. 

In a separate bowl, combine the flour, xanthan gum, baking powder, baking soda, salt and spices. 

       Gradually add the dry ingredients into the creamed mixture, alternating with the eggnog and beating well after each addition. You may need to hand mix the batter after the second addition of flour since the batter will become thick and gummy.

       Divide batter between the two prepared pans.  Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.

        Cool for 10 minutes before transferring from the pans to a wire cooling rack to let them finish cooling.

 

Salted Chocolate Butter Cream Frosting

1 stick of butter, softened

3 cups powdered sugar

½ tbsp dark cocoa

1 tsp vanilla

1 tsp chocolate extract

2 1/2 tbsp heavy whipping cream

       In a large bowl with an electric mixer, whip the butter until fluffy.  Whip in one cup of powdered sugar, then add in the cocoa, flavorings and one tablespoon heavy cream.  Keep whipping until the mixture becomes a little thinner.  Then whip in the remaining two cups of powdered sugar one at a time, beating well between each addition and alternating with the remaining heavy cream.   

       Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the rest of the frosting.  Sprinkle the top of the cake with a light dusting of nutmeg then serve and enjoy!