As of: March 31, 2024, 4:55 a.m
By: Clara Kistner
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Whether baked in a cake or in liquid form as a little schnapps after a meal - most people probably don't want to miss Grandma's popular eggnog at Easter.
In addition to brightly colored eggs, a classic Easter lamb made from sweet batter and all kinds of yeast pastries, eggnog is also a classic addition to the table at Easter. Although many people probably like to drink it all year round, the fine wine should not be missed, especially during Easter.
Grandma's favorite: eggnog in all colors and shapes
You can conjure up a classic eggnog in no time using just six ingredients. However, you can also make this yourself without alcohol and then enjoy it with the whole family. And even if you ran out of eggs while baking, you don't have to miss out on homemade vegan eggnog.
Whether covered with powdered sugar or with a thick icing – grandma's classic eggnog cake tastes simply delicious. (Symbolic image) © Dreamstime/Imago
Whether for flavoring a juicy sponge cake or for grandma's creamy eggnog cake - the creamy schnapps is also popular for baking.
Ingredients for the simple sponge cake with eggnog
For a cake from the Gugelhupf pan you need:
250 g flour
200g sugar
250 ml cooking oil (tasteless)
250 ml eggnog
5 eggs (M)
2 packets of vanilla sugar
1 packet of baking powder
pinch of salt
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It's so easy to bake Grandma's juicy eggnog cake
While the oven is preheating to 180 degrees top and bottom heat, beat the eggs with the sugar, vanilla sugar and a pinch of salt in a large mixing bowl until creamy. Gradually pour the eggnog and cooking oil into the bowl and stir in.
In a separate bowl, mix the flour with the baking powder and add it to the bowl as well. Mix everything until smooth to form a lump-free cake batter.
Grease the baking pan thoroughly with tasteless oil or a little butter. Pour the cake batter into the greased baking pan and smooth it out. Bake on the middle shelf in the preheated oven for about 50 to 60 minutes until golden. Do the stick test and then take the cake out of the oven.
First let the cake cool in the baking tin before carefully removing it from the tin, turning it out onto a rack and allowing it to cool completely. Optionally sprinkle with a little powdered sugar. Bon appetit!
Tip: If you like it chocolatey, you can cover the cake with a classic chocolate icing instead of a little powdered sugar after it has cooled down. Alternatively, small chocolate drops can be folded into the dough before baking.
In our PDF library you can find a recipe for juicy eggnog cake for free download HERE.