Eggnogg Cake

This cake doesn't have to made around Christmas time, it's great all year round. For this cake I buy alcoholic eggnogg like Verpoorten, a famous Dutch eggnogg, but a cheaper one such as Pennsylvania Dutch will work, too. I've never made this cake with alcohol-free eggnog, but I don't think it will make a difference.

Ingredients:

Gugelhupfform 

Grease

Some flour 

For the batter:

125 g all-purpose flour

125 g starch

4 leveled teaspoon baking powder

200 g powdered sugar 

2 packages vanilla sugar or 1 teaspoon vanilla extract

250 ml vegetable oil 

250 ml eggnogg 

5 eggs 

1. Grease and flour Gugelhupfform. Preheat oven to 180 degrees Celsius (350F).

2. Mix flour and starch in a large bowl. Add all remaining ingredients and mix everything using an electric hand mixer for at least 1 minute. Make sure to scrape the sides of the bowl during mixing the batter.

3. Pour batter into Gugelhupfform and bake cake for about 1 h at 180 degrees Celsius (350F) or until toothpick comes out clean.

4. Remove cake from oven, let cake cool down in Gugelhupfform for about 10 minutes. Flip form upside down, the cake should readily slide out. Dust cake with powdered sugar before serving.

Comments:

1. If you don't own a Gugelhupfform you can use a 9x13 inch Pyrex dish or 28 cm Springform. ( I haven't tried that, so you may have to test whether those sizes wor or if the cake rises too high and the amount used for the recipe needs to be scaled down or split into two baking forms).

2. If you don't want to use alcoholic eggnogg you can use alcohol-free eggnogg, again something I haven't tried yet, but I don't see why it shouldn't work.