Bundt Cake with Egg Cognac

Have you ever confused the ingredients while cooking or baking? It happened to me once while baking a Bundt cake – instead of oil, I started pouring vinegar into the dough! I managed to take out the vinegar a little, I baked the cake and – fortunately, there was nothing wrong with the taste. 🙂

However, egg cognac – this unusual ingredient – did not get into this cake by mistake!

In many countries, egg cognac is associated with the Christmas season. My mom also used to make it for Christmas and for a long time, it was the only alcohol I was able to drink. That was at a time when I did not know that there is also eggnogg which is very popular mainly in the UK, USA and Canada. Every time I get it, I can’t resist!

Advocaat is the most famous brand of eggnogg in the Netherlands – the name is said to be based on the fact that lawyers have to talk a lot in public and eggs are good for a sore throat!

Western Europe had already been familiar with egg liqueur (cognac) in the Middle Ages, in noble society, it used to be drunk mainly with coffee as a digestive.

However, egg cognac does not only have to be drunk, it can also be added to cakes or other desserts – like in this recipe.

Bundt Cake with Egg Cognac

We need:

125 g of flour

125 g of maize starch

4 teaspoons baking powder

250 g powdered sugar

2 packets of vanilla sugar

250 ml of oil

250 ml egg cognac

5 eggs

Method:

Mix flour, maize starch and powdered sugar and sift. Add the other ingredients and mix with a blender for 1 minute. Pour the dough into a greased and floured Bundt pan and bake in an oven preheated to 180°C for about 60 minutes. After baking, leave in the mold for another 10 minutes, then take out and let cool. Sprinkle with powdered sugar or decorate with icing sugar before serving.

Text: © Copyright Ingrid, Travelpotpourri
Fotos: © Copyright Ingrid, Travelpotpourri