Kentucky Icebox Eggnog Cake Recipe
Ingredients
| Butter stick | 2 | |
| Confectioner’s sugar | 16 Ounce | |
| 5 eggs, beaten separately | ||
| 6 tablespoons bonded whiskey | ||
| Nuts | 1 Cup (16 tbs), chopped | |
| 2 to 3 dozen lady fingers | ||
| Whipped cream to ice the cake | ||
Directions
Cream together butter and sugar.
Add whiskey to well-beaten egg yolks.
Mix well so that the yolks are cooked.
Add this to the butter and sugar.
Next add the stiffly beaten egg whites and nuts.
Line a mold or square cake pan with waxed paper, bottom and sides.
Open lady fingers and cover bottom of pan with them, top side of cake down.
Cover with a layer of cake mixture.
Do this until there are 3 layers of cakes and 2 of mixture.
Last layer should be lady fingers with top side of cakes up.
Place in refrigerator for 12 hours.
Add whiskey to well-beaten egg yolks.
Mix well so that the yolks are cooked.
Add this to the butter and sugar.
Next add the stiffly beaten egg whites and nuts.
Line a mold or square cake pan with waxed paper, bottom and sides.
Open lady fingers and cover bottom of pan with them, top side of cake down.
Cover with a layer of cake mixture.
Do this until there are 3 layers of cakes and 2 of mixture.
Last layer should be lady fingers with top side of cakes up.
Place in refrigerator for 12 hours.
Chef
