Eggnog Cake with Raspberries
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 175 g butter
- 175 grams sugar
- 4 egg (s)
- 1 tablespoon vanilla extract
- 250 g flour
- 1 packet baking powder
- 250 ml egg liqueur
- 150 g raspberries, (frozen)
Print Recipe
Pin Recipe Instructions
- Mix the butter with the sugar, eggs and vanilla extract until frothy. Mix the flour with the baking powder and stir in well. Add the egg liqueur. Finally, carefully fold in the frozen raspberries with a spatula. Pour the batter into a greased ring cake tin. Bake in the preheated oven at 180 ° top and bottom heat for about 60 minutes.
- Alternatively, put the dough in greased glasses and bake for about 30 minutes. The cake is very juicy and tastes wonderful, especially as a glass cake.
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