What a stressful night! I had plans to go out to a farewell dinner with some friends before leaving for Pennsylvania. I had been looking forward to this all week, and things were looking good. I had everything timed out perfectly from my shower to Baby Leon’s bath, dinner for the family, and even made sure to nurse Leon right before leaving so he would sleep through the meal. I was all dressed up and ready to go when I looked out the window and realized it wasn’t going to happen. I had left Leon’s car seat in the minivan, and Jeff (my husband) drove it to work.
I called around to see if anyone had a seat I could borrow, but anyone with an infant seat also had an infant, so that was a no go. I was just going to have to miss my own going away party. Needless to say, I felt sad. I was all dressed up with nowhere to go. As I’m typing this, Leon is only 10 weeks old, and I can probably count on as many fingers how many showers I’ve had. Not only was I showered, but I also took the time to blow dry my hair and put on lipstick.
I think it was the lipstick driving me to do something productive, or maybe the fact that I was wearing real pants for the first time in a week. Either way, in my world, productive energy + sad feelings = baking. I had to bake something. I saw the egg nog in my refrigerator and remembered Charlie’s Egg Nog Cookies recipe. Those sounded soooooo good, but I didn’t have all the ingredients for gluten free sugar cookies. Plus, I had never made gluten free sugar cookies, so there were too many variables.
Then I remembered that I had some Namaste Spice Cake Mix. So, I decided to try making egg nog cake. The result was fabulous. Too fabulous, in fact, for something that took me less than 5 minutes to throw together.
Egg Nog Spice Cake
1 26 oz package Namaste Gluten Free Spice Cake Mix
1 cup egg nog
1/4 cup water
1/4 cup oil
1 cup walnuts
powdered sugar for dusting
1. Preheat oven to 350.
2. Combine the five main ingredients in a bowl. Mix with a spatula just until smooth.
3. Pour into a 9×13 baking pan that has been greased or lined with parchment paper.
4. Sprinkle walnuts over the top, if using.
5. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
6. Let cool completely, then dust with powdered sugar.
The result is a dense, chewy, moist cake bursting with holiday flavor, and just the right amount of sweetness. Yum.
I do think you could make this with a non-gluten free boxed spice cake mix, just follow the directions for their recommended amounts of eggs, oil, and water (if any). If there is a recipe on the box for applesauce cake, follow that, but replace the applesauce with egg nog in the same amount.
As always, if you make this, let me know what you think.
I’ve never had egg nog cake, but it sounds divine.
My friend is a baker and he has substituted egg nog into tons of things including biscuits. I want to try them all!