Kentucky Icebox Eggnog Cake           
 

Ingredients :
2 stick butter ( 1/2 pound)
1 x (1-pound) box confectioner's sugar
6 tbs bonded whiskey
5 x eggs, separated and beaten
1 cup chopped English walnuts
2 x to 3 dozen lady fingers
Whipped cream
 

Method :
Cream together butter and sugar. Set aside. Add whiskey to the well-beaten egg yolks and mix well so yolks are denatured. Add yolk mixture to creamed butter and sugar. Add stiffly beaten egg whites and nuts. Line a mold or a square cake pan with waxed paper on the bottom and sides. Cover bottom of pan with lady fingers, with the top sides of the cakes down. Cover with a layer of the mixture. Top with lady fingers, then layer on more of the mixture. Finish with a layer of lady fingers, top sides of the cakes up. Refrigerate for 12 hours. Ice with whipped cream, which can be flavored with vanilla or bourbon.

Note: BONDED WHISKEY is straight whiskey, produced and bottled in accordance with the Federal Bottling in Bond Act. To be designated as a “bottled in bond” the product must be at least four years old and must be bottled at one hundred proof. It also has to be produced from a single distillery, by the same distiller and be the product of a single season and year; it must be bottled at an internal revenue bonded facility under U.S. government supervision.