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Old 10-21-2002, 10:35 PM   #1
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Eggnog Cakes With Whiskey Sauce


1/4 C. butter softened
1 1/4 C. granulated sugar
8 egg yolks
2 1/2 C. sifted all-purpose flour
3 tsp. baking powder
1/4 tsp. salt
3/4 C. milk
1 tsp. vanilla extract
1/2 C. chopped nuts (or more)
1/2 box vanilla wafers, crushed

Cream butter and sugar well. Add egg yolks and blend well.

Sift dry ingredients 3 times; add to sugar mixture alternately with milk and vanilla extract. Beat until smooth. Pour into 3 square pans lined with wax paper. Bake 20 minutes at 350 degrees. After cake cools, cut into small squares.

Dip squares of cakes on all sides with Whiskey Sauce and roll in mixture of chopped nuts and crushed vanilla wafers. Store in airtight containers. Improves with age. Do not taste for 3 days. Freezes well.

Whiskey Sauce:
1/2 C. (1 stick) butter, softened
1 (16 oz.) box confectioners' sugar, sifted
1 C. Bourbon

Cream butter and sugar. Add Bourbon and mix well.


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Old 11-18-2004, 05:16 PM   #2
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question, can I make this and serve it simply as a cake?
like a two layer round cake with the whiskey sauce on top?

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Old 11-18-2004, 07:20 PM   #3
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Nice recipe there, filus! I can now add yet another to the collection of "A Thousand Ways to Cook with Booze"!!! (Just ask my kids!" This really sounds good!

LEFSElover, I'm pretty sure that you can, but my impression is that it will make three or four 9" layers. I'll defer to filus for his/her opinion, but it certainly seems plausible to me! I'd want to baste the cake daily with more bourbon, though.....
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Old 11-18-2004, 10:45 PM   #4
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I'm like Audeo....always looking for more ways to cook with booze....thanks for the recipe Filus!!!
Life is short...Eat dessert first!
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Old 11-18-2004, 10:57 PM   #5
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This was posted a couple years ago but I know where to find Phyllis - it may take a day or two but I'll be back with her answer.

"Count yourself...you ain't so many" - quote from Buck's Daddy
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