Eggnog Pound Cake

Name: Eggnog Pound Cake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Cuisine: Global
Ingredients: 177 milliliters sweetened dried cranberries, chopped; 1 Tbsp orange zest; 4 Tbsps brandy (can sub orange juice or water); 710 milliliters all-purpose flour; 2 teaspoons baking powder; 1 teaspoons salt; 1 teaspoons nutmeg; 0 teaspoons cinnamon; 0 teaspoons allspice; 237 milliliters (2 sticks) unsalted butter; 473 milliliters white granulated sugar; 5 larges eggs, room temperature; 237 milliliters eggnog; 1 teaspoon vanilla extract; 2 Tbsps brandy for drizzling on the cake (optional); 1 Tbsp orange juice; 1 Tbsp brandy or dark rum; 237 milliliters powdered sugar

The recipe Eggnog Pound Cake can be made in around 1 hour and 30 minutes. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 16. One serving contains 387 calories, 6g of protein, and 14g of fat. Christmas will be even more special with this recipe. This recipe from Simply Recipes requires baking powder, brandy, brandy, and powdered sugar. Plenty of people really liked this dessert. Users who liked this recipe also liked Eggnog Pound Cake, Eggnog Pound Cake, and Eggnog Pound Cake.

Instructions

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

Ingredients you will need

Cranberries

Orange Zest

Brandy

Equipment you will use

Bowl

Preheat 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.

Ingredients you will need

Butter

Equipment you will use

Kugelhopf Pan

Oven

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

Ingredients you will need

Baking Powder

Allspice

Cinnamon

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Cream the butter and sugar. Using an electric mixer on medium speed, beat butter until creamy, 30-45 seconds.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Hand Mixer

Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber spatula occasionally as needed.

Ingredients you will need

Sugar

Equipment you will use

Spatula

Bowl

Add eggs one at a time, beating 1 minute after each addition.

Ingredients you will need

Egg

Add the vanilla extract.

Ingredients you will need

Vanilla Extract

Add dry ingredients and eggnog to butter sugar mixture.

Ingredients you will need

Butter

Eggnog

Sugar

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.

Ingredients you will need

Dried Cranberries

Orange Zest

Brandy

Eggnog

Equipment you will use

Mixing Bowl

Spatula

Blender

Bake. Spoon the batter into the prepared bundt pan and spread evenly.

Ingredients you will need

Spread

Equipment you will use

Kugelhopf Pan

Oven

Bake at 325°F 55-60 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.

Equipment you will use

Oven

Skewers

Frying Pan

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.

Equipment you will use

Oven

Frying Pan

Let cool completely.

Prepare 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.)

Ingredients you will need

Powdered Sugar

Orange Juice

Brandy

Glaze

Water

Equipment you will use

Whisk

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.

Ingredients you will need

Glaze

Glaze cake.

Ingredients you will need

Glaze

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.

Ingredients you will need

Brandy

Glaze

Equipment you will use

Pastry Brush

Equipment

Ingredients

Servings:

177milliliters

sweetened dried cranberries, chopped 1Tbsp

orange zest 4Tbsps

brandy (can sub orange juice or water)710milliliters

all-purpose flour 2teaspoons

baking powder 1teaspoons

salt 1teaspoons

nutmeg 0teaspoons

cinnamon 0teaspoons

allspice 237milliliters

(2 sticks) unsalted butter 473milliliters

white granulated sugar 5larges

eggs, room temperature 237milliliters

eggnog 1teaspoon

vanilla extract 2Tbsps

brandy for drizzling on the cake (optional)1Tbsp

orange juice 1Tbsp

brandy or dark rum 237milliliters

powdered sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Eggnog Pound Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.