This holiday cake steals the show.
This towering four-layer cakeis creamy and slightly boozy.
Repeat until the entire cake is covered.
Credit:Monica Farber/Southern Living
Use a Microplane grater to create the finest dusting of nutmeg on top.
Your guests will love this new way to enjoy their Christmas eggnog.
Whisk together half-and-half and egg yolks in a glass bowl.
Gradually whisk half-and-half mixture into sugar mixture.
Cook over medium, whisking constantly, until mixture starts to bubble, 7 to 8 minutes.
Cook, whisking constantly, 1 minute; remove from heat.
Whisk in butter and bourbon.
Transfer to a medium bowl.
Place plastic wrap directly on warm filling to prevent a film from forming.
Let stand 30 minutes; chill 4 to 24 hours.
Prepare the Cake Layers:Preheat oven to 350F.
Beat butter with a heavy-duty electric stand mixer on medium speed until creamy.
Gradually add granulated sugar, beating until light and fluffy.
Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour, baking powder, salt, cinnamon, and nutmeg in a large bowl.
Stir together whole milk and eggnog in a glass measuring cup.
Divide batter evenly among 4 greased (with vegetable shortening) and floured 9-inch round cake pans.
Cool in pans on wire racks 10 minutes.
Transfer from pans to wire racks, and cool completely, about 1 hour.
Prepare the Eggnog Buttercream:Beat butter with a heavy-duty electric stand mixer on medium speed until creamy.
Gradually add vanilla extract and 1 cup of the powdered sugar.
Stir together eggnog and 12 cup of the cream in a small bowl.
Beat on high speed until smooth and fluffy.
Assemble the cake:Place 1 cup of the buttercream in a large piping bag.
Spread 13 cup of the filling inside the ring.
Repeat procedure with 2 more layers.
Top with fourth layer.
Spread top and sides of cake with a very thin layer of buttercream.
Place remaining buttercream in a large piping bag fitted with a large star tip.
If desired, sprinkle cake with nutmeg.
