We had friends over last night to enjoy our Christmas trees. It’s become a tradition for these friends to come and see what trees we have put up each year. I have the ornaments to decorate eleven or twelve trees of various sizes, but I rarely put up more than eight and sometimes no more than two!
We were going to go to the Paine Art Center in Oshkosh, Wisconsin, with friends as a day trip, but just enough ice rain fell to make driving very hazardous, so we decided to stay in town. (Oh well, there is always next year. God willing.) We went out to eat at a local Mexican restaurant (excellent) and then back to our house for dessert and present opening.
I made an Eggnog cake in honor of our guests and the season and thought you might enjoy making (and eating) it, too!
- ½ cup margarine or butter
- 1 ¼ cup brown sugar
- 2 eggs
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 1/3 cup eggnog (or half and half)
- 2 1/2 cups all-purpose flour
- ¼ cup margarine or butter
- 1 cup chopped pecans (or any nut you wish)
- ½ cup brown sugar
- ¾ cup confectioners (powdered) sugar
- 1 tablespoon hot water
- 1 teaspoon vanilla, orange, or almond extract (I prefer almond.)
- Cream together margarine or butter and brown sugar until fluffy.
- Add eggs one at a time and mix well.
- Combine dry ingredients and add alternately with eggnog (or half and half).
- Pour batter into a greased 9” x 13” pan.
- Cut together topping ingredients and sprinkle over the top of batter.
- Bake at 350ºF for 35-40 min. or until toothpick insert in middle of cake comes out clean.
- When cake is cool, stir together all icing ingredients and drizzle over the top of cake.
Note: The eggnog is not the homemade kind but the ready made stuff you buy at the grocery store. If you are using half and half, you will need to add nutmeg and a flavor extract(s) to this recipe (brandy, vanilla, maple?). You would have to experiment.