German Eggnog Cake for Easter
One of our favorite ways to celebrate Easter German way is to bake Eggnog cake. The simple cake batter combined with eggnog makes incredibly flavorful and moist baked good! Below you will find a short video that shows all steps of making this delicious cake!
Servings 12 people
Equipment
- 1 Bundt Pan (approx. 24 cm)
Ingredients
- 5 eggs
- 220 g powdered sugar
- 125 g all purpose flour
- 125 g food starch
- 8 g baking powder
- 250 ml vegetable oil
- 250 ml egg nog
- bread crumbs for dusting the form
- butter for buttering the cake tin
Decoration & Glaze
- 100 g sifted powdered sugar
- 2 tbsp eggnog
- 2 tbsp milk
- 20 g peeled chopped pistachios (20g unpeeled pistachios makes 45g peeled pistachios)
Instructions
Prepare
- Butter bundt cake tin (approx. 23 cm) and dust it with bread crumbs.
- Preheat the oven to 175°C (345°F) top and bottom heat.
- Beat the eggs with the powdered sugar for a few minutes until fluffy in a large bowl (I am using whisk and kitchen machine).
- In a separate bowl mix flour, baking powder and cornstarch.
- Stir the dry ingredients into the egg mixture, add oil, and eggnog and mix until a smooth dough is formed.
- Pour the dough into the bundt cake tin.
Bake
- Bake the eggnog cake for about 50-55 minutes.
- Cover the cake with aluminium foil towards the end if it gets too dark. Allow the cake to cool down in the tin.
- Do a stick test before removing the cake from the oven.
Decorate
- Combine sifted powdered sugar, eggnog and milk. Stir until smooth.
- Cover the cake with the glaze and decorate with chopped pistachios.