Eggnog Pound Cake

Recipe by Calee
READY IN: 1hr 35mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak currents or raisins or cranberries in rum for 15 minutes.
  • Using electric mixer on medium speed, beat butter until creamy 30-40 seconds. Add sugar and beat until light and fluffy 5 minutes.
  • Add eggs one at a time, beating well after each addition.
  • In separate bowl sift together flour, baking powder, salt and nutmeg.
  • Measure eggnog and add vanilla.
  • At low speed add dry ingredients in 4 additions, alternating with eggnog, begin with and end with dry ingredients. Scrape bowl occasionally.
  • Fold in orange zest, currants and remaining liquid.
  • 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.
  • Remove from oven and cool upright in the pan on a rack for 10 minutes.
  • Prepare glaze blending together oj, sugar and rum.
  • 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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