Lady Finger Eggnog Cake Recipes

Steps:

• Arrange 24 ladyfingers around the edge of an ungreased 9-in. springform pan; arrange 16 ladyfingers over the bottom (save remaining ladyfingers for another use). Spoon sorbet over ladyfingers; cover and freeze for 30 minutes., In a large bowl, beat the eggnog, evaporated milk, sour cream and pudding mix until thickened, about 2 minutes. Spoon over sorbet. Cover and freeze for 8 hours or overnight. Remove from the freezer 5-10 minutes before slicing. Garnish with raspberries and mint.

Steps:

• Heat oven to 350F Grease and flour 2 round layer pans, 8 or 9-inch .
• Combine all ingredients in large mixer bowl. Blend on low speed for 30 seconds, scraping side and bottom of bowl.
• Beat 3 minutes on medium speed, scraping bowl frequently.
• Pour into prepared pans. Bake 35-40 minutes or until wooden pick inserted in center comes out clean.
• Cool, fill and frost with a Cream Fluff Frosting.

Steps:

• Cream butter and sugar.
• Seperate eggs.
• Add bourbon to yolks and beat well.
• Add egg mixture to creamed butter and sugar.
• Add nuts.
• Beat egg whites and gently fold in above mixture.
• Line bottom and sides of a spring mold pan (9 inch with hole) with lady finger halves.
• Pour in mixture.
• Cover top with halves of lady fingers.
• Refrigerate 24 hours.
• Prior to serving,remove from pan and ice with whipped cream that has been whipped with 2 tsp sugar.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
• Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
• Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

Steps:

• Filling:.
• Mix the dried cherries with the liquor or vanilla, add the remaining ingredients, stir well and set aside.
• Stir occasionally so the cherries absorb the liquid evenly.
• Cake:.
• Preheat the oven to 325°F.
• Lightly grease a 10-inch tube or bundt-style pan.
• In a large bowl, beat together the butter, sugar, nutmeg and salt until light and fluffy.
• Add the eggs one at a time, beating after each addition until the batter looks fluffy. Beat in the rum or brandy, if you're using it.
• Whisk the flour and baking powder together. Beat in one-third of the flour mixture, then one-third of the eggnog or cream.
• Repeat, being sure to scrape the bottom and sides of the mixing bowl occasionally.
• Add the remaining flour and eggnog or cream, beating well.
• Spoon half the batter into the prepared pan. Sprinkle with the nut and cherry mixture. Top with the remaining batter.
• Smooth the top gently.
• Lift the cake pan several inches above the counter and drop it to the counter; repeat. This will eliminate any large air pockets or bubbles.
• Bake the cake for 1 hour, 15 minutes, or until a cake tester inserted in the center of the cake comes out clean.
• Remove the cake from the oven and place on a rack.
• Let the cake cool in the pan for 20 minutes, then loosen the edges with a knife and return to the rack to cool completely.
• Glaze:.
• Mix all of the glaze ingredients together, adding a bit of water if needed.
• Drizzle over the cooled cake.
• Yield: 1 cake.