Eggnog Pound Cake
Eggnog Pound Cake might be just the dessert you are searching for. One serving contains 291 calories, 4g of protein, and 11g of fat. For 33 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 20. 1081 person have tried and liked this recipe. If you have orange juice, dark rum, dried currants, and a few other ingredients on hand, you can make it. It is perfect for Christmas. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Simply Recipes. With a spoonacular score of 22%, this dish is rather bad. Similar recipes include Eggnog Pound Cake, Eggnog Pound Cake, and Eggnog Pound Cake.
Servings: 20
Ingredients:
2 tsp baking powder
1 Tbsp dark rum
1/2 cup dried currants, raisins or cranberries
1 cup eggnog mixed with 1 tsp vanilla extract
3 large eggs, room temperature
3 cups all-purpose flour
3/4 cup granulated sugar
1/8 tsp freshly grated nutmeg
3 Tbsp orange juice
1 Tbsp grated orange zest
1/4 tsp salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
Equipment:
hand mixer
kugelhopf pan
cake form
bowl
oven
spatula
frying pan
toothpicks
skewers
pastry brush
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber spatula occasionally as needed.
3. 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.
4. 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
5. 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.
Nutrition Information:
covered percent of daily need
