Here’s a perfect cake for the holidays, an eggnog pound cake. This recipe by Flo Braker is a favorite of my friend Evie, a professional pastry chef, who passed it on to us. If you like eggnog and pound cake, you’ll love this recipe.
Eggnog Pound Cake Recipe
Notes from Evie: 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.
- 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
- 3 Tbsp orange juice
- 1 Tbsp dark rum
- 3/4 cup granulated sugar
1 Soak currants in rum in a small bowl for 15 minutes.
2 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).
3 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.
4 In a separate bowl, sift together flour, baking powder, salt and nutmeg.
5 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.
6 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.
7 Remove from oven and cool upright in the pan on a rack for 10 minutes.
8 Prepare glaze by blending together sugar, orange juice, and rum.
9 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.
Yield: Serves 20.