Bourbon Eggnog Cake

To prepare the cake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and dust two 9-inch round baking pans with a non-stick cooking spray.

Using an electric mixer, combine 1 and a quarter cups of sugar and half a cup of butter in a large bowl until it reaches a light and fluffy consistency. Introduce eggs one at a time, blending well after each addition to ensure a smooth mixture. Incorporate 1 teaspoon of vanilla extract and 1/4 teaspoon of lemon peel into the mixture.

In a separate bowl, combine two cups of flour, baking powder, and 1 teaspoon of salt. Gradually pour the dry ingredients into the wet mixture, alternating with one cup of eggnog until just combined. Stir in 1 tablespoon of bourbon to add flavor to the cake. Divide the batter evenly between the prepared pans.

Bake in a preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of both cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

To create the frosting, combine one quarter cup of flour and 1/4 teaspoon of salt in a saucepan. Gradually whisk in one and a half cups of eggnog until the mixture is smooth.

Bring the mixture to a boil over medium heat, stirring constantly to prevent scorching. When the mixture boils, cook for 2 minutes, whisking continuously until it thickens. Remove from heat and let cool to room temperature.

Using an electric mixer, combine 1 and a half cups of sugar and one cup of butter in a bowl until it reaches a lighter color and fluffy consistency. Mix in the cooled eggnog mixture, 1 and a half teaspoons of vanilla extract, rum extract, and 1/8 teaspoon of grated lemon peel. Beat on high speed until the frosting is light and fluffy.

Spread the frosting onto the cooled cake layers, then stack them together. Frost the top and sides of the cake, coating it with toasted pecans by pressing handfuls onto the surface. Refrigerate until ready to serve.