Eggnog Pound Cake
Description
A sumptuous spiced pound cake, flavored with eggnog, and studded with brandy-soaked fruit.
Ingredients
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1/4 cup dried blueberries
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1/4 cup chopped dried cherries
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1/4 cup dried cranberries
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2 tablespoons brandy
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3 cups all-purpose flour
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2 teaspoons baking powder
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1/4 teaspoon salt
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1/8 teaspoon freshly grated nutmeg
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1 cup unsalted butter, softened
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2 cups white sugar
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3 eggs
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1 teaspoon vanilla extract
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1 cup eggnog
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2 tablespoons brandy
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2 tablespoons water
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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.