John Myers
Eggnog Pot Cake
The perfect eggnog pot cake recipe with a picture and simple step-by-step instructions.
- 300 g Soft margarine
- 275 g Sugar
- 2 packet Vanilla sugar
- 1 pinch Salt
- 5 piece Eggs size M
- 375 g Flour
- 1 packet Baking powder
- 200 ml Advocaat
- Preheat the oven to 160 degrees (convection). Grease the cake tin with a little butter or margarine, optionally dust with flour.
- Beat the margarine with the sugar until creamy and stir in the eggs one after the other. Then add flour, baking powder, salt and gradually add the egg liqueur to the mixture until it is nice and creamy. Personally, I always stir the dough for about 10 minutes.
- Pour the dough into the bundt cake pan and bake in the oven for about 60 minutes on the middle rack.
- Let the cake stand in the tin for about 10 minutes, then turn it out onto a wire rack and let it cool down.
- If you like, you can also put a glaze on it at the end, simply sieve 150g of powder and mix it with 4 tablespoons of egg liqueur and distribute it on the cold cake. If you don’t like eggnog, replace it with 50 ml of milk.
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