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A sumptuous holiday pound cake with a Northwestern flavor. Excellent for Christmas buffets or open houses!

Eggnog Pound Cake

Ingredients

  • 1/4 cup dried blueberries
    1/4 cup chopped dried cherries
    1/4 cup dried cranberries
    2 tablespoons brandy
    3 cups all-purpose flour
    2 teaspoons baking powder
    1/4 teaspoon salt
    1/8 teaspoon freshly grated nutmeg
    1 cup unsalted butter, softened
    2 cups white sugar
    3 eggs
    1 teaspoon vanilla extract
    1 cup eggnog
     
    2 tablespoons brandy
    2 tablespoons water
    3/4 cup white sugar

Instructions

    1 In a small bowl, combine dried blueberries, dried cherries, dried cranberries, and 2 tablespoons brandy. Soak for 15 minutes.

    2 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan or Bundt pan. Sift together the flour, baking powder, salt, and nutmeg; set aside.

    3 In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the eggnog, mixing just until incorporated. Fold in soaked fruit mixture. Spread batter into prepared pan.

    4 Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack.

    5 In a small bowl, mix together brandy, water, and 3/4 cup sugar. With pastry brush, brush entire surface of cake with glaze. Cool completely before serving.