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Eggnog cake

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Ingredients for 20 servings:

  • ¼ liter eggnog
  • ¼ liter oil, neutral (!)
  • 300 g flour
  • 250 g powdered sugar
  • 1 tbsp vanilla sugar
  • 1 tbsp baking powder
  • 5 eggs

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sift the powdered sugar, mix it with the flour and all other ingredients, and pour it into a Bundt pan. You may want to butter the pan first and sprinkle it with breadcrumbs to make it easier to remove the cake from the pan. The batter will be very runny, but don’t let that discourage you! Bake for about 1 hour at 175 degrees Celsius, and it’s done! The cake is very moist and keeps well; it can even be frozen.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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