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Moist eggnog cake

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Ingredients for 1 servings:

  • 250 g powdered sugar
  • 5 eggs
  • 2 packets of vanilla sugar
  • 250 ml oil
  • 250 ml egg liqueur
  • 250 g flour
  • 1 packet of baking powder
  • Fat for the mold

Instructions

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

Beat the powdered sugar with the eggs and vanilla sugar until creamy. Then add the oil and egg liqueur and continue beating. Finally, stir in the flour and baking powder. Pour the batter into a greased springform pan and bake on the middle rack at 180°C (top/bottom heat) for 50-60 minutes. Tip: If you don’t like egg liqueur, you can substitute it with Baileys or Batida de Coco.

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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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