Filus59602
Senior Cook
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.
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.