Serves: 5
Total Calories: 1,247
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. Beat until smooth. Pour into 3 square pans lined with waxed paper. Bake 20 minutes at 350°. 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 container. Improves with age. Do not taste for 3 days. Freezes well.
Whiskey Sauce:
Cream butter and sugar. Add bourbon and mix well.
This Eggnog Cakes recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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