"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for GOLDEN EGGNOG CAKE, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Carter
Added: Monday, December 8, 2008



1/2 cup sweet dried cheeies, very coarsely chopped
1 tablespoon rum or brandy or 2 tsp. vanilla
1/2 cup chopped walnuts or pecans
1/4 cup light brown sugar or dark brown sugar
1/4 cup unbleached flour
2 tbsp. butter, melted


1-1/2 cups unsalted butter, at room temperature (3 sticks, 12 oz.)
2 cups sugar
1/2 tsp. grated nutmeg
1 tsp. salt
4 large eggs
1/4 cup dark rum(optional) or Brandy (optional)
3-1/2 cups unbleached flour
2 tsp. baking powder
1-1/4 cups eggnog or light cream


4 oz. glazing sugar or confectioners' sugar
2 tsp. eggnog or water or milk or cream
1 teaspoon rum or brandy or vanilla, flavor or 1/4 tsp. eggnog, flavor.
1/4 tsp. nutmeg

1. Filling:
2. Mix the dried cherries with the liquor or vanilla, add the remaining ingredients, stir well and set aside.
3. Stir occasionally so the cherries absorb the liquid evenly.


Preheat the oven to 325.
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 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.


Mix all the glaze ingredients together, adding a bit of the water if needed.
drizzle over the cooled cake.

Number Of Servings:
Number Of Servings:
1 Cake




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