Are you going to keep this? It’s
been here since Christmas. Said he when he picked up a small container
labeled 1-1/2 cups eggnog from the top basket of the freezer. Give it to me. Said I, and put it on the
counter to thaw. Then I looked for a recipe on line. Four eggs… that will do! Then I went about setting out the eggs and
the butter to soften. I noticed right away the frosting would be too much so I
put out half the butter the recipe called for. I didn’t see the copious amount
of sugar, 2 whole cups, until I was into making
it. We will half that of course. But
that was not all I left out. I also left out half the oil… too much fat. Then I left out a whole teaspoon of salt, what was it to combat all the sugar? NO salt! It’s a cake. I also left
out the vanilla extract. It would just
muddle the eggnog flavour. What sort
of chef wrote this recipe? Should I
acknowledge the chef? Better Not.
After all that the cake bar
turned out lovely! I used a rectangular cake pan, upon reflection I could have
used a square pan. Would I make it again? I would if I lived long enough. But when
I look over how many cakes I made during the last decade, I have to admit at
seventy three… there is not much time left for repeats. Good thing the weather
is nice and a food lover is coming over for a backyard visit today. The cake will be eaten. We relaxed a bit of late, I no longer wipe down
everything that comes in the house and started to pick up my grocery orders
instead of delivery, But compared to the majority we are still in lockdown. Covid of course is not yet done with
humanity. I predict the coming fall will be particularly bad. Meanwhile here
is my version of a delightful cake, it could come handy much later. I am always late... always, like now.
EGGNOG CAKE BAR
Cake:
2/3 cup unsalted butter, soft
1/3 cup oil
1 cup sugar
4 eggs, room temperature
2 cups cake flour
1 tsp baking powder
2/3 cup eggnog
Frosting:
1/3 cup butter, soft
1-1/2 cups icing sugar
2 Tbsp eggnog
• Preheat oven to 350F.
• Fully line a square baking pan. [I used a rectangular cake pan]
• Add the butter, oil and sugar to the beater bowl and beat until soft and fluffy.
• Add the eggs one by one, fully incorporating after each one.
• In a separate bowl whisk together the cake flour and baking powder.
• Lower the speed of your beater and begin to add the cake flour mixture alternating with the eggnog.
• When fully incorporated, scrape down the sides of the beater bowl, increase the speed and give it half a minute of beating.
• Pour the cake batter into the prepared pan and smooth out the top with an offset spatula. Place in the preheated oven and bake until top has a resistance when touched.
• Remove cake from the oven and place on a wire rack to cool.
• When the cake is fully cooled down, prepare the frosting. If you make it ahead, be sure to whip it again before frosting the cake.
• In a clean beater bowl whip the butter and icing sugar to a fluffy consistency.
• Add the eggnog gradually, beating well after each addition.
• Whip it well and spread the frosting on top of the cake.
