White & brown sugar
Half & Half
Orange zest & juice
Prepare bourbon eggnog custard and set aside to refrigerate. Then cream together butter and sugars until fluffy then add eggs one at a time.
In a separate bowl, whisk together the dry ingredients.
Combine the wet and dry ingredients until combined.
Divide the batter among 3 to 4 cake pans and bake for 18 minutes until set then set aside to cool.
Once the cake has cooled, begin layering with a spread of custard over each layer.
Cover with thin layer of buttercream then decorate with additional dollops on top. Chill until ready to serve.
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