Serves: 5
Total Calories: 1,426
Cream butter and sugar well. Add egg yolks and blend well. Sift dry ingredients 3 times; add to sugar mixture. Alternate with milk and vanilla. Beat until smooth. Pour into 3 square pans lined with wax paper. Bake 20 minutes at 350°. After cake cools, cut into small squares.
Cream butter and sugar well. Add egg yolks and blend well. Sift dry ingredients 3 times; add to sugar mixture. Alternate with milk and vanilla. Beat until smooth. Pour into 3 square pans lined with wax paper. Bake 20 minutes at 350°. After cake cools, cut into small squares.
Whiskey Sauce:
Cream butter and sugar. Mix well and add whiskey and nuts. Dip squares of cakes on all sides with whiskey mix and roll in crumb mixture. Store in air-tight container. Improves with age. Do not taste for 3 days. Freezes well.
This Eggnog Cakes recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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