Eggnog Pound Cake

Name: 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

16 ingredients

5 steps

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

Directions

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.