This cake is really incredibly light and spongy while moist at the same time. I think the secret is the amount of eggs. It has eggs but also liquor made with eggs. I am not sure whether advocaat is the same as eggnog, but it is similar. In true grandma style you would spoon advocaat from a small glass with whipped cream on top. I think it tastes much better in cake though. But then what doesn’t taste better in cake?

Equipment: Bundt pan. Total time (including cooling): 3 hours.

Ingredients

• 200 g flour
• 50 g cornstarch (maizena)
• 4 teaspoons baking powder
• 250 g sugar
• 250 ml oil (such as sunflower oil)
• 250 ml advocaat
• 5 eggs

Directions

1. Preheat your oven to 160 C.
2. In a bowl combine the flour, corn starch and baking powder.
3. In a mixing bowl combine the sugar, oil, advocaat and eggs. Beat with an electric mixer (or by hand if you would like a workout) until completely blended.
4. Slowly stir in the flour mixture.
5. Grease your baking pan and poor in the batter.
6. Bake for about 1 hour. The cake is ready when a skewer inserted near the centre comes out clean.
7. Let cool and eat!