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EGGNOG COFFEE CAKE




Source of Recipe


THE 1831 ZACHARIAH EDDY HOUSE


List of Ingredients




For the cake:

1/2 c. softened butter

1/3 c. sugar

2 eggs

3 c. all-purpose flour

1 T. baking powder

1 1/2 t. nutmeg

2 c. eggnog

1 c. chopped nuts

For the glaze:

1 1/2 c. confectioners' sugar

1/4 t. nutmeg

1/4 t. cinnamon

Eggnog as needed


Recipe



Grease a fluted tube pan. In a large bowl, cream together the butter and sugar. Beat in the eggs. In a separate bowl, combine the flour, baking powder and 1 1/2 t. nutmeg. Add the flour mixture and the eggnog to the butter mixture in alternating additions. Fold in the nuts. Pour into the prepared pan. Bake in a 350-degree oven for 30 minutes. Let cake cool in pan for 10 minutes then turn out onto a rack to cool completely.

In a small bowl, combine the confectioners' sugar, 1/4 t. nutmeg and cinnamon. Gradually add enough eggnog to make the mixture thin enough to drizzle. Stir well and drizzle glaze over cooled cake. Makes 12 servings.