I occasionally make eggnog. Not to spoon down a small glass with a dollop of whipped cream on top of the eggnog, in the old Dutch way. I usually make eggnog to bake or season something tasty. Sometimes I make eggnog because I have egg yolk left over and it would be a shame to throw it away. I prefer to make eggnog with brandy, as the eggnog has a slightly milder taste because it contains less alcohol. Since it's always cake time, I baked a cake and added some eggnog. The flavor is subtle in this recipe. To give the cake some more structure I added finely chopped roasted nuts. They remained nicely distributed throughout the dough after baking. To dress up the cake a little more, the top contains eggnog icing; that's delicious! The cake is easy to make and ready extra quickly if you have eggnog at home.
Not all baking powder bags contain the same amount of baking powder
I often have B-brand baking powder. These bags, both Dutch and German, often contain 15 grams of baking powder for 500 grams of flour. I recently discovered that bags of baking powder from Dr. Oetker contain 16 grams of baking powder. So pay close attention to which baking powder you use and how much baking powder you need.
For this recipe you need 40% of the bag.
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Eggnog cake with nuts
Ingredients for a 25 cm cake:
200 grams of soft butter at room temperature
180 grams of fine sugar
2 bags of vanilla sugar
4 medium eggs
200 grams of flour
6 grams of baking powder (bag contains 15 grams)
175 grams lawyer (homemade is tastiest and often slightly thicker)
125 grams of mixed nuts
Pinch of salt
For the eggnog icing:
About 2 tablespoons of eggnog
About 100 grams of icing sugar (handy; grind it yourself with regular sugar in a coffee grinder)
Eggnog cake with nuts
Do you want to make the eggnog yourself? The recipe find you here.
Roast the nuts for about 8-10 minutes at about 150 degrees. You can possibly roast them in the air fryer.
Cover the cake tin with baking paper or grease the tin with butter and sprinkle it lightly with flour.
Beat the butter with the sugar and vanilla sugar until light and creamy. This can take up to 5-8 minutes.
Preheat the oven to 155 degrees in a convection oven or to 175 degrees in an oven with top and bottom heat.
Now mix in an egg until it is incorporated into the batter. Beat in the batter one egg at a time.
Add the flour, baking powder, salt and eggnog and mix very briefly with the creamy butter until combined. Fold the chopped nuts into the batter.
Pour the batter into the cake tin and bake the cake for about 55-60 minutes.
Leave the cake in the tin for 10 minutes and then carefully remove it from the tin to cool.
Mix the icing sugar into the eggnog until it is firm, but thin enough to spread over the cake and to smooth out any imperfections on the top.
Spread the eggnog icing over the top and let it dry.
How should you store the eggnog cake with nuts?
Because the cake contains eggnog, it is best to store it in the refrigerator and remove it from the refrigerator shortly before serving. The butter in the cake will then soften a bit and that will certainly improve the taste. You can certainly keep the cake for about 2-4 days.
If you want to keep the cake longer, it is more convenient to freeze it.
