Christmas Spice Cake and Eggnog Frosting with The Kind Harvest Co. Self Raising Flour
Updated: Sep 2, 2021
Recipe by @hungrybeargrazing
Prep time: 30min Cooking time: 30min
2 1/2 cups The Kind Harvest Co. Self Raising Flour
2 1/2 tbsp baking powder
1 tsp cinnamon, ground
1 tsp ginger, ground
3/4 tsp nutmeg, ground
1/2 tsp clove, ground
1 tbsp molasses
1 cup coconut oil, room temperature
1 1/4 cups light brown sugar
1 1/2 cup apple sauce
4 large eggs, free-range at room temperature
2 tbsp vanilla essence
1 1/2 cups butter, room temperature
4 1/2 cups powdered / confectioner’s sugar
7 tbsp eggnog I used Pauls store-bought from Coles
1/2 tsp nutmeg, ground
Preheat oven to 170°c and grease 2 X 8-inch cake tins, set aside.
In a medium bowl, combine flour, baking powder, and spices. Whisk together and set aside.
In a new medium-sized bowl combine light brown sugar, coconut oil, molasses, and apple sauce.
Whisk together, making sure there are no lumps left from the brown sugar. Next add eggs and vanilla, until incorporated.
Working in 2 x batches, add the dry ingredients to the wet ingredients, mix to combine.
Divide the cake batter evenly between the two pans (or alternatively bake one at a time).
Bake at 170°c for 25 – 30 minutes until a toothpick comes out clean when inserted into the middle of the cake.
Let the cake cool and prepare the frosting. Once the cakes are completely cool, frost each one, stack them on top of each other, and frost the remaining areas. Enjoy!
Cream the butter on medium speed until pale and fluffy.
Reduce speed to low, slowly adding powdered / confectioners sugar, 1 cup at a time.
Add eggnog 1 tbsp at a time, followed by nutmeg, beat for a further 2 minutes until frosting is light and fluffy.