German Eggnog Cake | Eierlikörkuchen

In a large bowl, cream the eggs and sugar on high speed until pale and fluffy. 

Add the soft butter in chunks and mix on high until well combined.

In a separate bowl combine flour, cornstarch, baking powder, and salt. Mix well. 

Alternating between the dry ingredients and the egg liqueur, fold them into the creamed mixture until combined.

Transfer the cake mix to the prepared pan and bake in the preheated oven for 50 mins or until a toothpick comes out clean. After about 25 mins, cover the cake pan to keep the top of the cake from getting too dark.

Let the cake rest for 15 mins before transferring it to a wire rack. Let cool completely. Dust with some powdered sugar.