EGGNOG POUND CAKE
All I want is one glass of eggnog for Christmas. But what can I do with the rest? Nobody else in my family wants it. First I made a forgettable eggnog cake that stuck around way too long. Then just before the expiry date on the eggnog I found this pound cake recipe by Joan Hayes of Chocolate, Chocolate and More. It was so good it disappeared almost overnight. This pound cake will be part of my Christmas baking from now on. I substituted brandy extract for the vanilla and it was a good decision. This was the best pound cake I ever made.
3 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1 cup butter, room temperature
2 cups sugar
1 Tbsp brandy extract
1-1/4 cup eggnog
2 cups icing sugar
2-3 Tbsp eggnog
• Sift together flour, baking powder, salt and nutmeg and set aside.
• In the bowl of a mixer, cream butter until smooth, slowly add in sugar until all combined.
• Beat butter on medium speed until light and the color pales.
• Add in eggs, one at a time; beating well after each addition.
• Add the brandy extract.
• Alternating the flour mixture and the eggnog, starting and ending with the flour add in both.
• Mix just to combine.
• Spoon batter into two parchment lined loaf pans.
• Bake in a preheated 350F oven for 50-55 minutes, until toothpick inserted in center, comes out clean.
• Let cake rest in the pan for 20 minutes before turning it out onto a wire rack to cool.
• For the glaze, whisk together the eggnog and icing sugar, adding eggnog until desired consistency.
• Spoon the glaze over the cooled cake.
• Let glaze set up for a few hours before serving.
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