Eggnog Snacking Cake with Spiced Browned Butter Frosting

Buttery gluten free Eggnog Snacking Cake is a treat in itself and is over-the-top with a Spiced Browned Butter Frosting.

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Prep Time: 20

Cook Time: 30

cooling time: 30

Total Time: 1 20

Servings: servings

Calories: 560kcal

Place 1 cup of butter in a small saucepan over medium heat. Once it melts, stir continuously while it bubbles and foams.
After about 5 minutes you will notice the foam has light brown bits floating to the top and the butter begins to smell nutty or like toffee. Let it cook for another minute to darker a little more.
Remove from heat and let cool to room temp. You can speed up the process by placing it in the fridge, but don’t let it solidify because then it will be too hard to whip into frosting.
Once the browned butter is at room temp, use a hand mixer on a low speed to gradually incorporate the powdered sugar and spices. Then turn the mixer speed to high and whip the frosting to incorporate some air. Set aside at room temp.

Preheat your oven to 350. Grease & line an 9 inch round or square baking pan with parchment. *A round pan will result in a taller cake than a square pan.
In a small bowl, combine the flour, baking powder, salt and nutmeg. Set aside.
In a large bowl, combine the softened butter with sugar using a hand mixer. Next add eggs mixing until combined. Then add the eggnog and bourbon.
Gradually add the flour mixture until combined fully.
Pour the batter into the prepared pan and smooth the top to make the batter as level as possible.
Bake for 30 minutes until the top is lightly browned and the center is no longer jiggly or mushy. Remove and let cool at room temp before frosting. Garnish with candied pecans, chopped candied ginger or both.