The original recipe, found in the Christmas edition of Better Homes and Garden Magazine, uses Cranberry but as Paalo is allergic to them I've replaced them with a mix of berries so if you feel the urge to try the cake, try making it with Cranberries.
Berry Eggnog Cake
300 grams frozen berries
½ cup berry jam
¼ cup bourbon (I used Jim Beam)
125 grams melted butter
¾ cup custard (you can use pre-made)
140 grams caster sugar
300 grams self-raising flour
1 teaspoon nutmeg
Grease and line the base of a 20cm springform cake tin and preheat your oven to 180°C/350°F.
Prepare the berries:
Place the jam and bourbon into a bowl and stir until the jam has dissolved. Add in the berries and stir to combine. Set to one side.
Make the batter:
Sift the flour and nutmeg together into a bowl and set aside.
Place the cooled, melted butter into a bowl along with the custard and stir to mix well.
Put the eggs and sugar into a large bowl of a stand mixer and beat until thick and creamy.
Add half the flour mixture and custard mixture to the eggs and stir it through using a large metal spoon. Add in the rest of the flour/custard mixtures and stir until combined.
Pour the berry mix over the base of your prepared cake tin - spread it evenly to cover the base.
Carefully top with the batter - spread it out well to cover the berries and then smooth the top using a palette knife.
Bake for 1 - 1¼ hours or until cooked through. If you feel it is browning too quickly, lower the temperature and cover with foil.
Let the cake stand in the pan for 5 minutes before un-moulding.
Let it cool completely before serving.
The question now is - Does it taste like eggnog?
Well, yes and no. The nutmeg comes through beautifully and the cake is dense but not too heavy and does have a bit of that eggy, creamy, eggnog like taste. The bourbon, for me was a little too strong, perhaps using another brand or using a little less might provide a better taste. It could also be an effect of not using cranberries.