KENTUCKY ICEBOX EGGNOG CAKE
2 sticks butter ( 1/2 pound) 1 (1-pound) box confectioner's sugar 6 tablespoons bonded whiskey 5 eggs, separated and beaten 1 cup chopped English walnuts 2 to 3 dozen lady fingers Whipped cream Cream together butter and sugar. Set aside. Add whiskey to the well-beaten egg yolks and mix well so yolks are denatured. Add yolk mixture to creamed butter and sugar. Add stiffly beaten egg whites and nuts. Line a mold or a square cake pan with waxed paper on the bottom and sides. Cover bottom of pan with lady fingers, with the top sides of the cakes down. Cover with a layer of the mixture. Top with lady fingers, then layer on more of the mixture. Finish with a layer of lady fingers, top sides of the cakes up. Refrigerate for 12 hours. Ice with whipped cream, which can be flavored with vanilla or bourbon. http://www.spike-jamie.com/recipes/recipes83.html --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
