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    You are in: Home / Recipes / Eggnog Pound Cake Recipe
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    Eggnog Pound Cake

    Eggnog Pound Cake. Photo by Peg629

    1/2 Photos of Eggnog Pound Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    30 mins

    1 hr 5 mins

    Calee's Note:

    A festive pound cake with eggnog, your choice of currants, raisins or my favorite dried cranberries, with an orange, rum glaze

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    Units: US | Metric

    Glaze ingredients


    1. 1
      Soak currents or raisins or cranberries in rum for 15 minutes.
    2. 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. 3
      Add eggs one at a time, beating well after each addition.
    4. 4
      In separate bowl sift together flour, baking powder, salt and nutmeg.
    5. 5
      Measure eggnog and add vanilla.
    6. 6
      At low speed add dry ingredients in 4 additions, alternating with eggnog, begin with and end with dry ingredients. Scrape bowl occasionally.
    7. 7
      Fold in orange zest, currants and remaining liquid.
    8. 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. 9
      Remove from oven and cool upright in the pan on a rack for 10 minutes.
    10. 10
      Prepare glaze blending together oj, sugar and rum.
    11. 11
      Invert cake onto a wax paper covered rack. Use pastry brush to brush the surface of the cake with glaze. Cool completely.

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    Ratings & Reviews:

    • on December 05, 2008


      Very good cake. I used Amaretto instead of rum so it wouldn't be too strong - and it was subtle. It is nice that it did not compete with the mild eggnog flavor. I subbed 1/4 cup of the butter with applesauce, and reduced the sugar by 25%, since we don't like things too sweet. I forgot the glaze, but it actually didn't need it. This makes a nice light soft cake with 12 regular size pieces. Thanks!

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    • on January 04, 2008


      I had seen this recipe on another site, and came back to Zaar for a second opinion. I fixed this exactly as written, no changes, and paid heed to the reviews and it looks incredible. There was a tiny bit that broke off the edge while I was glazing it, and from that little bite, I can tell it will be wonderful..I am taking it to an annual "after the holidays" dinner with friends tomorrow, so I haven't allowed anyone into this yet, but I'm so positive it will be wonderful. Thanks for posting.

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    • on December 02, 2007


      For the cake I left out the dried fruit, rum, and orange zest. I made this for a church lunch and many people went back for a second slice. I got lots of complments on both looks and taste. I'm going to start making this (minus the fruit) every year. I did paint the cake with glaze (adding more rum and less orange juice). It would have still been great without the glaze, but the glaze does add a nice "bite" to the edges. I sprinkled the cake with powdered sugar and nutmeg and lightly drizzled it with caramel sauce. Next time I might garnish it with strawberries or cranberries. Also, make sure to beat the butter and sugar for a while. Otherwise you'll have a more dense and dry cake.

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    Read All Reviews (6)


    Nutritional Facts for Eggnog Pound Cake

    Serving Size: 1 (86 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 301.4
    Calories from Fat 99
    Total Fat 11.1 g
    Saturated Fat 6.6 g
    Cholesterol 63.6 mg
    Sodium 84.7 mg
    Total Carbohydrate 46.7 g
    Dietary Fiber 0.7 g
    Sugars 31.3 g
    Protein 3.6 g

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