Eggnog Pudding Cake
This Eggnog Pudding Cake is a pillowy cake with a gooey center that’s just bursting with eggnog and hints of Bailey’s Irish Cream. It screams holidays!
Let me start by apologizing to all my friends out there who are offended by holiday recipes before Thanksgiving. But it has snowed here for a straight week and with the temperature barely 20 degrees, we are hunkered down into holiday mode. My kitchen is exploding with comforting and warm recipes. So dear friends who object, I apologize! For these eggnog cupcakes and now this eggnog pudding cake!!
OK onto today’s recipe! I have an experiment for you. Well the result of an experiment to be exact. This eggnog pudding cake was my attempt to take the classic lemon pudding cake and turn it into a wintertime dish. Have you tried lemon pudding cake? It’s a pillowy soft cake with a gooey lemon pudding-like base. A simple and easy cake that’s just plain good.
I was having a conversation with my lab mate the other day over lunch and somehow lemon pudding cakes came up. I’ve only had them in restaurants and I figured this was my opportunity to try and make them at home. Since lemons are more of a spring/summer thing, I decided to winter-ize this favorite by replacing the lemons with eggnog and bailey’s irish cream.
With Eggnog, Baileys Irish Cream and a dash of orange zest, this eggnog pudding cake is NOT a failed experiment. Now if only I can bring this kind of luck to my lab experiments. I had no idea if the viscous eggnog will still be able to yield the gooey, custard-y bottom that is classic to pudding pies. But as I dug into the warm cake, I was surprised at how light and fluffy the cake turned out and the deliciousness of that bottom layer.
What started as an experiment ended up being an amazing discovery!! Please try this eggnog pudding cake this holiday as family comes to town.
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- 1 teaspoon finely grated orange zest
- 3 large eggs, separated
- 2 tablespoons unsalted butter, melted
- ¾ cup milk
- ½ cup eggnog
- 2 tablespoons irish cream
- ¼ teaspoon salt
- Dusting of confectioner's sugar for serving
- Preheat the oven to 350°. Grease 4 10-ounce ramekins and set aside.
- In a medium bowl, whisk together the flour, sugar and orange zest. In another medium bowl, whisk together the egg yolks, melted butter, milk, eggnog and irish cream. Pour the wet ingredients into the flour mixture and mix together with a whisk until completely smooth.
- In a separate bowl, beat the egg whites on medium speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the batter.
- Pour the batter into the prepared ramekins and place in a roasting pan. Pour hot water into the pan, halfway up the sides of the ramekins.
- Bake cakes until puffy and golden on top, about 30-35 minutes. Transfer ramekins to a cooling rack and let cakes cool for 20 minutes. Serve warm with powdered sugar.
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