Granny's Eggnog Gugelhupf

A community recipe by slashkilter

Not tested or verified by Nigella.com

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Introduction

This is a lovely, moist cake - delicate and perfect with a cup of hot chocolate.

Ingredients

Serves: 10-12

Metric Cups

5 eggs
250 grams icing sugar
250 millilitres vegetable oil
250 millilitres advocaat
125 grams flour
125 grams cornflour
1½ teaspoons baking powder
1 teaspoon vanilla essence
1 pinch of salt

5 eggs
9 ounces confectioners' sugar
8⅘ fluid ounces vegetable oil
8⅘ fluid ounces advocaat
4 ounces flour
4 ounces cornstarch
1½ teaspoons baking powder
1 teaspoon vanilla essence
1 pinch of salt

Method

Granny's Eggnog Gugelhupf is a community recipe submitted by slashkilter and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre-heat the oven to 180C and grease and flour a gugelhupf or bundt-tin.

Cream the eggs, sugar and vanilla, then slowly add oil & Advocaat.

Mix the flour, cornflour & baking powder, and add it to the wet ingredients.

Pour into the prepared tin and bake for ca. 60 minutes. Skewer test at 45 minutes.

Pre-heat the oven to 180C and grease and flour a gugelhupf or bundt-tin.

Cream the eggs, sugar and vanilla, then slowly add oil & Advocaat.

Mix the flour, cornstarch & baking powder, and add it to the wet ingredients.

Pour into the prepared tin and bake for ca. 60 minutes. Skewer test at 45 minutes.

Additional Information

This should also work if you put all ingredients into a food processor and blitz. You can add up to 300ml of advocaat for a more intense flavour (apparently, 20% advocaat yields better results than 12%, but it doens't really matter). The cake is even better after a day or two.