I have a friend who is not physically able to bake like she has been in years past. We were talking recently about her missing baking for the holidays. She mentioned that one of the recipes she would make was her mother's recipe for Pound Cake. She said it was always a family favorite. I have never made a pound cake before and did not want to attempt a duplicate of hers without her recipe so I searched and found this unusual but very tasty Eggnog Pound Cake recipe from All Recipes. I have made the recipe twice now and it has been a hit with everyone who has sampled it. And best of all I delivered the Pound Cake to unexpected smiling faces Saturday morning.
Eggnog Pound Cake
Ingredients:
1/4 cup dried blueberries
1/4 cup chopped dried cherries
1/4 cup dried cranberries
2 tablespoons brandy
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1 cup unsalted butter, softened 2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup eggnog
2 tablespoons brandy
2 tablespoons water
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.
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