- 1 1/2 cups sugar
- 1 cup butter
- 2 eggs
- 3/4 cup prepared eggnog
- 1/4 cup Bourbon
- 2 1/4 cups flour
- 1 tspn baking powder
- 1 tspn baking soda
- 1 tspn cinnamon
- 1/2 tspn ground allspice
- 1/4 tspn ground nutmeg
- 3/4 cup chopped glaceed cherries
- 3/4 cup toasted slivered almonds
- Eggnog cream glaze (see below)
Cream together sugar and butter until ight and fluffy. Beat in eggs until blended. Beat in eggnog and Bourbon until blended. In a bowl, mix together the remaining ingredients and beat into egg mixture until nicely blended. Do not overbeat.
Spread batter evenly into a greased 10-inch tube pan, and bake in a 350 degree oven for about 55 minutes, or until a cake tester, inserted in the center, comes out clean. Allow to cool in pan.
When cool, remove from pan, and drizzle top with Eggnog Cream Glaze. Decorate top with whole glaceed cherries and toasted slivered almonds. Serves 10 to 12.
Eggnog Cream Glaze
- 1 tbspn cream
- 1 tbspn eggnog
- 1 cup sifted powdered sugar
Stir all ingredients until blended, and spoon glaze over cake.
More "Lost" Desserts with BourbonKentucky Bourbon Apple Pie (1988)
New Orleans Bourbon Bread Pudding (1984)
(Origin - "Coffee Cakes and Quick Breads" by Renny Darling, 1985.)