Name: Eggnog Pound Cake
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: For the cake: -; 3/4 cup sweetened dried cranberries, chopped -; 1 Tbsp orange zest -; 4 Tbsp brandy (can sub orange juice or water) -; 3 cups all-purpose flour -; 2 teaspoons baking powder -; 1/2 teaspoon salt -; 1/2 teaspoon nutmeg -; 1/4 teaspoon cinnamon -; 1/4 teaspoon allspice -; 1 cup (2 sticks) unsalted butter -; 2 cups white granulated sugar -; 5 large eggs, room temperature -; 1 cup eggnog -; 1 teaspoon vanilla extract -; 2 to 4 Tbsp brandy for drizzling on the cake (optional) -; For the glaze: -; 1 to 2 Tbsp orange juice -; 1 Tbsp brandy or dark rum -; 1 cup powdered sugar -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Eggnog Pound Cake

1. For the cake: -

2. 3/4 cup sweetened dried cranberries, chopped -

3. 1 Tbsp orange zest -

4. 4 Tbsp brandy (can sub orange juice or water) -

5. 3 cups all-purpose flour -

6. 2 teaspoons baking powder -

7. 1/2 teaspoon salt -

8. 1/2 teaspoon nutmeg -

9. 1/4 teaspoon cinnamon -

10. 1/4 teaspoon allspice -

11. 1 cup (2 sticks) unsalted butter -

12. 2 cups white granulated sugar -

13. 5 large eggs, room temperature -

14. 1 cup eggnog -

15. 1 teaspoon vanilla extract -

16. 2 to 4 Tbsp brandy for drizzling on the cake (optional) -

17. For the glaze: -

18. 1 to 2 Tbsp orange juice -

19. 1 Tbsp brandy or dark rum -

20. 1 cup powdered sugar -

How to cook deliciously - Eggnog Pound Cake

1. Stage

Soak the cranberries: Soak dried chopped cranberries and orange zest in brandy in a small bowl for 15 minutes.

2. Stage

Preheat the oven: Adjust rack to lower third of oven. Preheat the oven to 325°F. Generously butter the inside of a 9 to 10 inch bundt pan.

3. Stage

Mix the dry ingredients: In a bowl, whisk together flour, baking powder, salt, nutmeg, cinnamon, and allspice.

4. Stage

Cream the butter and sugar: Using an electric mixer on medium speed, beat butter until creamy, 30 to 45 seconds. Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber spatula occasionally as needed. Add eggs one at a time, beating 1 minute after each addition. Add the vanilla extract.

5. Stage

Add the dry ingredients and eggnog to mixture: Remove the mixing bowl from the mixer and use a rubber spatula to gently add the dry ingredients in 4 additions, alternating with eggnog (begin and end with dry ingredients). Gently fold in orange zest, dried cranberries and any remaining brandy.

6. Stage

Bake: Spoon the batter into the prepared bundt pan and spread evenly. Bake at 325°F 55 to 60 minutes, or until cake springs back when touched lightly in the center and pulls away from the sides of the pan. You can also use a bamboo skewer and insert into the thickest part of the cake. If it comes out clean, it's done.

7. Stage

Cool: Remove from oven and cool upright in the pan on a rack for 10 minutes. Invert cake onto a rack while the cake is still warm. Let cool completely.

8. Stage

Prepare the glaze: Once the cake has completely cooled, prepare glaze by whisking together powdered sugar, orange juice, and brandy. (You can sub the brandy with more orange juice or water if you want.) Make the glaze thick if you would like a thick, pronounced drizzle, or make it more thin if you want a glaze that is somewhat translucent.

9. Stage

Glaze the cake: Place cake on serving platter. Poke a few holes in the top and drizzle with brandy if you want. Use a spoon to stream the glaze onto the cake in back and forth motions to create a striped pattern. Or, if the glaze is thin enough, you can use a pastry brush to brush on the glaze.