Spiced Eggnog Trifle

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 45

Cook Time: 45

Total Time: 1 30

Servings: servings

Calories: 402kcal

Author: Lord Byron's Kitchen

Starting with a homemade eggnog-infused, holiday rum cake, this Spiced Eggnog Trifle is layered with an eggnog cream cheese rum filling and candied mixed nuts. Drizzled with a thick, sweet caramel sauce, this trifle is sure to be a hit! Optionally, this recipe easily converts to a rum-free version too!

Print Recipe

Ingredients

For the Spiced Cake:

1 cup butter, softened
1 cup brown sugar, lightly packed
1/2 cup sugar
4 large eggs, room temperature
1 tablespoon white rum (or rum or vanilla extract)
1 cup eggnog
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoon ground nutmeg
2 teaspoons ground cinnamon

For the Cheese Cheese Rum Filling:

16 ounces cream cheese, softened
1 cup butter, softened
3 cups confectioner's sugar
4 teaspoons white rum (or rum or vanilla extract)
1/2 cup eggnog

For Assembly:

1 1/2 cups candied mixed nuts
1/4 cup carmel dessert topping

Instructions

For the Cake:

Preheat your oven to 350 degrees F. Prepare a 9x13 baking pan by coating the inside well with non-stick cooking spray. Set aside.
In a large mixing bowl, beat together the butter and both sugars until light and fluffy.
Beat in the eggs one at a time until fully incorporated.
Beat in the rum and eggnog until just mixed through.
Add in the flour, baking powder, baking soda, salt, ground nutmeg and ground cinnamon. Beat until just incorporated. Do not over-mix the batter.
Transfer the batter to the prepared pan and smooth out the top. Tap the pan firmly a few times onto a cutting board and place it in the oven.
Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 20 minutes. Turn out onto a wire cooling rack to finish cooling.
Once fully cooled, cut the cake into one-inch cubes.

For the Cream Cheese Rum Filling:

In a bowl, beat together the butter and the cream cheese until light and fluffy.
Add the confectioner's sugar one cup at a time, fully incorporating it into the butter mixture after each addition.
Next, add the eggnog and rum. Beat until combined. Set aside.

To Assemble:

Place a layer of the eggnog cake cubes into a trifle bowl.
Top with 1/3rd of the candied mixed nuts and half of the cream cheese rum filling.
Drizzle in the caramel sauce.
Repeat with another layer of cake, candied mixed nuts, and cream cheese.
Garnish with the remaining candied nuts.
Cover and refrigerate for 2 hours before serving.

Notes

Depending on the size of your trifle bowl, you may not use all of the cake.

Nutrition