You are here

Kentucky Icebox Eggnog Cake

  Butter 1 Cup (16 tbs) (2 Sticks)
  Confectioners sugar 16 Ounce (1 Box)
  Eggs 5 , beaten separately
  Bonded whiskey 6 Tablespoon
  Chopped nuts 1 Cup (16 tbs)
  Lady fingers 3 Dozen
  Whipped cream 1 Cup (16 tbs) (To Ice The Cake)

Cream together butter and sugar.
Add whiskey to well-beaten egg yolks.
Mix well so that the yolks are cooked.
Add this to the butter and sugar.
Next add the stiffly beaten egg whites and nuts.
Line a mold or square cake pan with waxed paper, bottom and sides.
Open lady fingers and cover bottom of pan with them, top side of cake down.
Cover with a layer of cake mixture.
Do this until there are 3 layers of cakes and 2 of mixture.
Last layer should be lady fingers with top side of cakes up.
Place in refrigerator for 12 hours.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5873 Calories from Fat 3262

% Daily Value*

Total Fat 364 g559.9%

Saturated Fat 189.2 g946.1%

Trans Fat 0 g

Cholesterol 1872.6 mg624.2%

Sodium 985.9 mg41.1%

Total Carbohydrates 525 g174.9%

Dietary Fiber 23.9 g95.6%

Sugars 464.1 g

Protein 73 g145.1%

Vitamin A 168.9% Vitamin C 150.4%

Calcium 87% Iron 44.8%

*Based on a 2000 Calorie diet

Kentucky Icebox Eggnog Cake Recipe