1/2 Photos of Golden Eggnog Cake
1 hr 35 mins
A small slice of this rich, moist cake studded with cherries and nuts is perfect for a winter afternoon, with a cup of coffee or tea: just the pick-me-up you'll need for a full evening of decorating or present-wrapping. It can be made ahead, wrapped well, frozen, then taken out of the freezer when you need it. It's substantial enough to serve as the centerpiece of a holiday dessert table if you have one of the fancy shaped bundt pans. By the way, if you have a nutmeg grater be sure to use fresh nutmeg; the flavor and aroma are vastly superior to the pre-ground. *Eggnog's out of season? Use 1 1/4 cups light cream or half and half + 1 1/4 teaspoons eggnog flavor.
My Private Note
Units: US | Metric
- 1/2 cup sweet dried cherries, very coarsely chopped
- 1 tablespoon rum or 1 tablespoon brandy or 2 teaspoons vanilla
- 1/2 cup chopped walnuts or 1/2 cup pecans
- 1/4 cup light brown sugar or 1/4 cup dark brown sugar
- 1/4 cup unbleached flour
- 2 tablespoons butter, melted
- 1 1/2 cups unsalted butter, at room temperature (3 sticks, 12 ounces)
- 2 cups sugar
- 1/2 teaspoon grated nutmeg
- 1 teaspoon salt
- 4 large eggs
- 1/4 cup dark rum (optional) or 1/4 cup brandy (optional)
- 3 1/2 cups cups unbleached flour
- 2 teaspoons baking powder
- 1 1/4 cups eggnog or 1 1/4 cups light cream
- 2Mix the dried cherries with the liquor or vanilla, add the remaining ingredients, stir well and set aside.
- 3Stir occasionally so the cherries absorb the liquid evenly.
- 5Preheat the oven to 325°F.
- 6Lightly grease a 10-inch tube or bundt-style pan.
- 7In a large bowl, beat together the butter, sugar, nutmeg and salt until light and fluffy.
- 8Add the eggs one at a time, beating after each addition until the batter looks fluffy. Beat in the rum or brandy, if you're using it.
- 9Whisk the flour and baking powder together. Beat in one-third of the flour mixture, then one-third of the eggnog or cream.
- 10Repeat, being sure to scrape the bottom and sides of the mixing bowl occasionally.
- 11Add the remaining flour and eggnog or cream, beating well.
- 12Spoon half the batter into the prepared pan. Sprinkle with the nut and cherry mixture. Top with the remaining batter.
- 13Smooth the top gently.
- 14Lift the cake pan several inches above the counter and drop it to the counter; repeat. This will eliminate any large air pockets or bubbles.
- 15Bake the cake for 1 hour, 15 minutes, or until a cake tester inserted in the center of the cake comes out clean.
- 16Remove the cake from the oven and place on a rack.
- 17Let the cake cool in the pan for 20 minutes, then loosen the edges with a knife and return to the rack to cool completely.
- 19Mix all of the glaze ingredients together, adding a bit of water if needed.
- 20Drizzle over the cooled cake.
- 21Yield: 1 cake.
Browse Our Top Dessert Recipes
Nutritional Facts for Golden Eggnog Cake
Serving Size: 1 (83 g)
Servings Per Recipe: 25
- Amount Per Serving
- % Daily Value
- Calories 302.4
- Calories from Fat 135
- Total Fat 15.0 g
- Saturated Fat 8.3 g
- Cholesterol 69.2 mg
- Sodium 151.3 mg
- Total Carbohydrate 38.5 g
- Dietary Fiber 0.6 g
- Sugars 23.9 g
- Protein 4.0 g
The following items or measurements are not included: