Eggnog Pound Cake

Name: Eggnog Pound Cake
Ingredients: 1/2 1/2 cup raisins or 1/2 cup dried cranberries; 2 tablespoons dark rum or 2 tablespoons water; 1 cup unsalted butter, room temperature; 2 cups sugar; 3 eggs; 3 cups flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/8 teaspoon nutmeg, fresh grated is best; 1 cup eggnog (store bought); 1 teaspoon vanilla; 1 tablespoon orange zest (grated); Glaze ingredients; 3 tablespoons orange juice; 1 tablespoon dark rum; 3/4 cup sugar

16 ingredients

11 steps

Ingredients

1/2 1/2 cup raisins or 1/2 cup dried cranberries
2 tablespoons dark rum or 2 tablespoons water
1 cup unsalted butter, room temperature
2 cups sugar
3 eggs
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon nutmeg, fresh grated is best
1 cup eggnog (store bought)
1 teaspoon vanilla
1 tablespoon orange zest (grated)
Glaze ingredients
3 tablespoons orange juice
1 tablespoon dark rum
3/4 cup sugar

Directions

1

Soak currents or raisins or cranberries in rum for 15 minutes.
2

Using electric mixer on medium speed, beat butter until creamy 30-40 seconds. Add sugar and beat until light and fluffy 5 minutes.
3

Add eggs one at a time, beating well after each addition.
4

In separate bowl sift together flour, baking powder, salt and nutmeg.
5

Measure eggnog and add vanilla.
6

At low speed add dry ingredients in 4 additions, alternating with eggnog, begin with and end with dry ingredients. Scrape bowl occasionally.
7

Fold in orange zest, currants and remaining liquid.
8

Spoon batter into prepared 10 inch bundt pan. Bake at 325 for 55-65 minutes, check with toothpick, if toothpick comes out clean, it's done.
9

Remove from oven and cool upright in the pan on a rack for 10 minutes.
10

Prepare glaze blending together oj, sugar and rum.
11

Invert cake onto a wax paper covered rack. Use pastry brush to brush the surface of the cake with glaze. Cool completely.