Egg Nog Pound Cake

Eggnog Pound Cake Recipe

Recipe adapted from one by Flo Braker

Taken from Simplerecipes.com

Ingredients

Cake:

• 1/2 cup dried currants, raisins or cranberries
• 2 Tbsp dark rum or water
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 3 large eggs, room temperature
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp freshly grated nutmeg
• 1 cup eggnog mixed with 1 tsp vanilla extract
• 1 Tbsp grated orange zest

Glaze:

• 3 Tbsp orange juice
• 1 Tbsp dark rum
• 3/4 cup granulated sugar

Directions:

• Soak currants in rum in a small bowl for 15 minutes.
• Adjust rack to lower third of oven. Preheat the oven to 325°F (350°F if the pan doesn't have a dark finish). Butter a 9 to 10 inch bundt pan (original recipe calls for a Festive Cake Pan).
• Using an electric mixer on medium speed, beat butter until creamy, 30-45 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 well after each addition.
• In a separate bowl, sift together flour, baking powder, salt and nutmeg.
• At very low speed, add dry ingredients in 4 additions, alternating with eggnog (begin and end with dry ingredients). Scrape bowl occasionally. Gently fold in orange zest, currants and any remaining rum.
• Spoon batter into pan; spread evenly. Bake 55-65 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 long toothpick or thin bamboo skewer and insert into the thickest part of the cake. If it comes out clean, it's done.
• Remove from oven and cool upright in the pan on a rack for 10 minutes.
• Prepare glaze by blending together sugar, orange juice, and rum.
• Invert cake onto a rack, over a sheet of waxed paper. Use a pastry brush to brush the surface of the cake with the glaze. Cool completely before serving.

Notes from the website:

Baked at convection setting I used a 325 degree oven. I've made mini cakes from this recipe and got 12 plus a mini loaf pan. I also found out that eggnog can be frozen if you don't have time to bake the cake and the eggnog is in danger of going sour.