STICKY TOFFEE PUDDING

 

because it's not the holiday's without some sticky pudding, i'm sharing my recipe for sticky pudding at front + main, on the west elm blog! get the recipe here. don't forget the eggnog!

EGGNOG BIRTHDAY CAKE

 

today on the blog we are not just celebrating one special birthday, but two! many, many years ago my dad got the best 40th birthday gift ever.. ME! or maybe it was the worst.. haha so a happy 65th birthday to my dad, as i too turn a quarter century old today. with having a birthday so close to christmas, i thought making an eggnog cake was acceptable! i know, i know, eggnog is kind of a controversial christmas flavour. when i did a recent twitter pole, only 50% of people said yes to the eggnog (anyone else sensing a say yes to the dress holiday spinoff?!).. but i bet this cake would change their mind! if not for the eggnog, then because it's naked! the eggnog flavour is not over powering, but it's there! it's infused in the cake & frosting. have you ever had this cooked flour frosting? it's one of my favourite frostings to make because it's light tasting & fluffy, without being overly sweet like buttercream tends to be. it may seem weird having flour in frosting, but once you try it you will understand.

this recipe has been adapted from taste of home

ingredients

for the cake

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups raw sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon dark rum or rum extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup eggnog

for the frosting

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup eggnog
  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoons vanilla extract
  • 1 teaspoon rum or rum extract

directions

  • pre-heat oven to 325 degrees.
  • in the bowl of a stand mixer with the paddle attachment cream butter & sugar until light and fluffy. add eggs one a time, followed by vanilla & rum.
  • in a separate bowl sift flour, baking powder, salt & nutmeg. add the dry ingredients to the the wet ingredients, alternating with the eggnog.
  • grease & flour two 8-inch round cake pans. evenly distribute the batter.
  • bake for 20-25 minutes, or until the cakes bounce back to touch.
  • while the cakes are in the oven, begin to make the cooked frosting. in a frying pan over medium heat add flour, salt & eggnog. stir until the mixture is clump free. cook (constantly stirring) until the mixture has thickened. remove from heat & let cool completely.
  • once the eggnog flour mixture has cooled beat butter, sugar, vanilla & rum extract until light and fluffy. add the eggnog flour mixture.
  • frost cakes as desired. i decorated with pine needles, cinnamon sticks & cranberries!

like what you see? get it here. le creuset frying pan | cake stand | cake server | linen | plate | flatware  

SALTED CARAMEL APPLE CIDER

 

because it's not fall without apple cider, i'm sharing a recipe for this salted caramel apple cider up on the west elm blog! get the recipe HERE! this drink will keep you warm & cozy all season long!