Eggnog Pound Cake
Ingredients
- ¼ cup dried blueberries
- ¼ cup chopped dried cherries
- ¼ cup dried cranberries
- 2 tablespoons brandy
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅛ 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
- ¾ cup white sugar
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Instructions
- In a small bowl, combine dried blueberries, dried cherries, dried cranberries, and 2 tablespoons brandy. Soak for 15 minutes.
- 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.
- 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.
- 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.
- 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.
Source
Original recipe: View Original