Eggnog cake
We have the world’s best moist eggnog cake for you! Using grandma’s recipe, you can make your favorite cake as a Bundt cake quickly and easily.
INGREDIENTS
5 eggs (size M)
200 g sugar
250 ml oil
300 ml eggnog
140 g flour (type 405)
140 g cornstarch
1 packet of baking powder
1 teaspoon of powdered sugar
PREPARATION
1. Beat the eggs and sugar over a hot water bath until frothy. Continue beating until the mixture is firm and has cooled considerably. Mix the oil with the eggnog and pour in.
2. Mix the flour with the cornstarch and baking powder and sift into the dough. Stir briefly until everything is well combined. Preheat the oven to 180 degrees top and bottom heat (fan oven 160 degrees). Prepare a silicone Bundt cake pan (diameter 24 cm) and pour in all the dough. Bake for 45 minutes, the crust should be well browned.
3. Leave to cool for half an hour and turn out onto a plate. Refrigerate the cake for at least 3 hours. Sprinkle generously with powdered sugar. This eggnog Bundt cake makes about 16 pieces. Enjoy the eggnog cake!
