Refrigerator Eggnog Cake

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READY IN: 24hrs

Ingredients Nutrition

  • 1 cup butter
  • 2 cups powdered sugar
  • 5 egg yolks
  • 14 cup brandy
  • 1 cup toasted slivered almonds
  • 1 angel food cake (loaf size oor small round)
  • 12 pint whipping cream, whipped and sweetened
  • butter


  1. Cream butter and sugar, then beat egg yolks one at a time.
  2. Blend well.
  3. Stir in brandy and almonds.
  4. Cut the angel food cake into 5 horizonal slices.
  5. With the extra butter, butter a plate.
  6. Place a layer of cake and cover top generously with filling mixture,then repeat until all layers are in place.
  7. Don't put filling on top layer.
  8. Refrigerate for 24 hours.
  9. Just before serving the cake, fort the cake with the whipped cream.

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