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Kentucky Icebox Eggnog Cake Recipe
|Butter||1 Cup (16 tbs) (2 Sticks)|
|Confectioners sugar||16 Ounce (1 Box)|
|Eggs||5 , beaten separately|
|Bonded whiskey||6 Tablespoon|
|Chopped nuts||1 Cup (16 tbs)|
|Lady fingers||3 Dozen|
|Whipped cream||1 Cup (16 tbs) (To Ice The Cake)|
Serving size: Complete recipe
Calories 5873 Calories from Fat 3262
% Daily Value*
Total Fat 364 g559.9%
Saturated Fat 189.2 g946.1%
Trans Fat 0 g
Cholesterol 1872.6 mg
Sodium 985.9 mg41.1%
Total Carbohydrates 525 g174.9%
Dietary Fiber 23.9 g95.6%
Sugars 464.1 g
Protein 73 g145.1%
Vitamin A 168.9% Vitamin C 150.4%
Calcium 87% Iron 44.8%
*Based on a 2000 Calorie diet
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.