Eggnog Pound Cake

Eggnog Pound Cake

9
DOCTOR KITTEN 4

"A sumptuous holiday pound cake with a Northwestern flavor. Excellent for Christmas buffets or open houses!"

Ingredients

1 h 40 m {{adjustedServings}} servings 387 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 59.5g
  • 19%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

9
  1. 12 Ratings

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This is destined to become a family holiday favorite. So good!

Moist, tall cake. I didn't have any dried fruit, so instead I used 6oz. fresh blueberries and 6oz. cooked fresh cranberries. Also didn't have brandy, so I used rum instead. For the glaze, I m...

An instant holiday favorite! I can see myself making this every year! I was going to take this to work, but my husband wouldn't let me. :) Thanks a bunch!