Cake: Eggnog Brunch Cake

1/2 c. margarine

1 1/4 c. brown sugar (packed)

2 eggs

2 1/2 c. flour

1 T. baking powder

1/2 tsp. salt

1 1/2 c. eggnog or half & half

Cream margarine and sugar until light and fluffy.  Add eggs one at a time, mixing well after each addition.  Add combined dry ingredients to creamed mixture alternately with eggnog, mixing well after each addition.  Pour into greased 15x10-inch baking pan.  Top with crunch topping of 1/4 cup margarine, 1 cup chopped pecans, 1/2 cup packed brown sugar.  Cut margarine into combined nuts and sugar until mixture resembles coarse crumbs.  Bake at 350 for 35 to 40 minutes.  Drizzle over cake a glaze of 3/4 cup powdered sugar, 1 tablespoon hot water and 1/4 teaspoon vanilla.

Mrs. Kenyon (Betty) Sprunger

Our Swiss Pantry II

First Mennonite Church

1987