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.
Thoughs? Comment below.
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Vintage Recipe Box 350 comes to us from Atlanta, Georgia.
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Eggnog Cake (VRP 350)
- 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
- Slice cake 3 times to yield 4 layers
- Cream butter and powdered sugar, add egg yolks
- Stir in 3/4 cup almonds, bourbon, rum, almond extract, and macaroons
- Spread between layers; cover with plastic wrap and store overnight in refrigerator