The Food Corner


by Paul Cormier, Salamanders of Kemptville

Our family has an old-fashioned file box filled with recipes. While going through trying to organize it better, I found this recipe for Eggnog Coffee Cakes. Since it’s eggnog season, it might help make the season brighter. You may remember that I gave a recipe for Festive Eggnog Loaf last December. 

Eggnog Coffee Cakes


  • ½ cup butter at room temperature
  • 1 1/3 cup white granulated sugar
  • 3 cups of flour
  • 3 teaspoons of baking powder
  • 2 eggs
  • 2 cups of eggnog
  • 1 cup of candied fruit
  • 1 ½ cup of icing sugar
  • ½ teaspoon of cinnamon and nutmeg
  • Candied cherries for trim 
  • 12 small plums, halved, or 3 large ones, sliced
  • Topping: lemon juice, sugar, cinnamon


  • Preheat your oven to 325F
  • Cream the butter and the sugar together
  • Beat in the eggs, then mix in the flour and 

   baking powder and add the eggnog

  • Fold in the candied fruit
  • Pour into greased muffin tins and bake for 30 minutes
  • Remove and let cool; then turn out the cakes
  • Combine the icing sugar and spice and add enough eggnog to get to a drizzle
  • Place one or two cakes on a plate and spoon on your drizzle
  • Garnish with cherries

Ok, so the reason they are called coffee cakes is that these go well with a strong, bold brew. Mind you, English Breakfast Tea would work also. You just need to choose your source of caffeine. This is another recipe that can be turned over to your junior cooks. 




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