Eggnog Cake

 

Ingredients:

Cake:

 

 

Lb

Butter

2-1/4

Cup

Sugar

3-1/4

Cup

All-Purpose Flour

1

Tbl

Baking Powder

1

Cup

Milk

1

Tsp

Vanilla

8

 

Egg Whites

Tsp

Cream Of Tartar

Filling:

 

 

1

Cup

Sugar

8

Tbl

All-Purpose Flour

8

 

Egg Yolks, Beaten

Cup

Bourbon

1

Cup

Pecans, Chopped

1

Cup

Raisins

Frosting:

 

 

9

Tbl

Butter, Softened

4-1/2

Cup

Confectioners Sugar

6

Tbl

Light Cream

1-1/2

Tsp

Vanilla

Directions:

Preheat the oven to 350F. Grease and lightly flour two 9 round cake pans.

Cream the butter and 2 cups of sugar with an electric mixer until smooth. Sift the flour and baking powder together and beat into the butter-sugar mixture alternately with the milk. Add the vanilla and mix to incorporate.

In a large bowl beat the egg whites until foamy, add the cup sugar, a tablespoon at a time, until stiff peaks form. Gently fold into the creamed mixture. Pour the mixture evenly into the prepared pans, and bake for 30 minutes or until a tester inserted in center comes out clean. Cool the layers on a wire rack.

Filling: With an electric mixer cream the butter, sugar, and flour together. Add the egg yolks, and cook the mixture gently in the top of a double boiler over simmering water until it is thick. Cool completely before mixing in the bourbon, pecans and raisins. Spread the filling over one cake layer. Place the second layer on top and frost the sides and top of cake.

Frosting:

Beat the butter with an electric mixer until fluffy. Gradually add the sugar alternately with the cream until the sugar is absorbed. Beat in vanilla extract. The butter cream should be of spreading consistency; if too thick add a little more cream, if too thin add more confectioners sugar.

 

Yields

12-14 servings

 

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