Eggnog Pound Cake
Serves: 6
Presley Zulauf
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
53
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Dried Blueberries1 cup
Dried Cherry (chopped)1 cup
Dried Cranberry2 tbsps
Brandy3 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Salt1 tsp
Nutmeg (freshly grated)3 cup
White Sugar3
Eggs1 tsp
Vanilla Extract1 cup
Eggnog2 tbsps
WaterDirections:
1
In a small bowl, combine dried blueberries, dried cherries, dried cranberries, and 2 tablespoons brandy
2
Soak for 15 minutes
3
Preheat oven to 325 degrees F (165 degrees C)
4
Grease and flour a 10 inch tube pan or Bundt pan
5
Sift together the flour, baking powder, salt, and nutmeg; set aside
6
In a large bowl, cream together the butter and 2 cups sugar until light and fluffy
7
Beat in the eggs one at a time, then stir in the vanilla
8
Beat in the flour mixture alternately with the eggnog, mixing just until incorporated
9
Fold in soaked fruit mixture
10
Spread batter into prepared pan
11
Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean
12
Let cool in pan for 10 minutes, then turn out onto a wire rack
13
In a small bowl, mix together brandy, water, and 3/4 cup sugar
14
With pastry brush, brush entire surface of cake with glaze
15
Cool completely before serving