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Eggnog Cake (VRP 350)

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Eggnog Cake

We need to check to see if there is a back to recipe card for Eggnog Cake as it appears to be incomplete.

In my opinion, I think the heavy whipping cream is mixed with the additional powdered sugar, bourbon, and rum to pour over the cake once it has soaked overnight in the refrigerator.

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Eggnog Cake

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Eggnog Cake

Eggnog Cake (VRP 350)

Ingredients

  • 1 large angel food cake
  • 1/2 pound sweet butter
  • 1/2 pound powdered sugar
  • 5 egg yolks, beaten
  • 1 cup toasted almonds, chopped
  • 1/2 - 1/3 cup bourbon
  • 2-3 tablespoons run
  • 1/2 teaspoon almond extract
  • 1 dozen almond macaroons, toasted and ground
  • 1 cup heavy cream, whipped
  • 2 tablespoons powered sugar
  • 1 tablespoon bourbon
  • 1 tablespoon rum

Instructions

  1. Slice cake 3 times to yield 4 layers
  2. Cream butter and powdered sugar, add egg yolks
  3. Stir in 3/4 cup almonds, bourbon, rum, almond extract, and macaroons
  4. Spread between layers; cover with plastic wrap and store overnight in refrigerator

Eggnog Cake

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