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Baltimore Eggnog Cocktail Cake Recipe

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Sit by the fire and enjoy this delicious twist on a classic treat. Eggnog with brandy, dark rum, and port wine, turned into a cocktail cake makes this an adult treat for Christmas that can not be skipped.

Recipe supplied by Aaron Treske


Key Alcohol Flavors:
cherry.pngDark Rum
cherry.pngPort Wine


 What is the difference?

Hi-Proof Ingredients:

Makes 6-12 individual servings 1 Family size package (13.7 oz) of Vanilla Hi-proof Baking Mix 2 oz Eggnog mix 2 oz Port Wine 2 oz Dark Rum 2 oz Brandy 

FOR Two Under the Influence (2 servings) Use 1 TUI size package (4.6 oz) of Vanilla Hi-Proof Baking Mix 2 TBSP eggnog mix 1 TBSP port wine 1 TBSP dark rum 1 TBSP brandy 


Hi-Proof Directions:

Preheat oven to 325 degrees. Combine Vanilla Hi-Proof Baking Mix in a bowl with all the other ingredients. Mix until light and fluffy - at least 4 minutes. Pour batter into molds. Bake for 35-40 minutes or until top sponges back.

Lo-Proof Ingredients:

Makes 6-12 individual servings 1 9 oz package of white cake mix 2 eggs 2 TBSP cup oil 1/2 3.5 oz pkg of instant vanilla pudding 1 oz Port wine 1 oz Dark Rum 1 oz Brandy 1 oz Eggnog mix 


Lo-Proof Directions:

Preheat oven to 350 degrees. Beat eggs with a blender. Add all other ingredients. Mix for 4-5 minutes to aerate the batter. Spray molds with non-stick oil or line with baking cups. Bake for 24-27 minutes until top sponges back. NOTE: Smaller molds take less time. Remove from oven and optionally spray with port wine.


Create a port wine buttercream by combining 1.5 C powdered sugar with 1/2 C butter (or crisco) and 2 to 3 TBSP port wine.  Make a looser frosting with more wine - or a tighter frosting with less and more sugar.   FOR Two Under the Influence Glaze: Mix together 2 TBS of powdered sugar with 2 teaspoons of port wine. Drizzle and enjoy.

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Baking Mix

"Baltimore Eggnog is a nice alternative to the tradtional 'nog' for the holidays.  Its use of Port wine creates a somewhat spicy flavor."/div>

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