12/25/2021
My “famous” Eggnog Pound Cake that’s gone viral several times back when I blogged. It’s a crowd favorite and hit every time.
A couple of years ago I elevated from the traditional Bundt pan to this to make it even more festive.
Ingredients:
2 sticks unsalted butter
3 cups (525 g) granulated sugar
6 eggs
3 cups (339 g) cake flour
1/2 teaspoon ground nutmeg (I use more!)
1 cup (240 ml) eggnog
1 teaspoon vanilla extract
2 teaspoon golden rum or rum extract (If you don’t have run add more vanilla)
Preparation
1. Preheat oven to 325° F/165° C.
2. Cut butter into chunks and cream. Gradually add sugar. Add eggs one at a time.
3. Stir together flour and nutmeg. Alternate flour and eggnog: one cup flour, 1/2 cup eggnog, one cup flour, the rest of the eggnog, and then the rest of the flour. Keep the mixer going slowly, scraping down the edges as necessary.
4. Stir in the vanilla and the rum
5. Pour into prepared pan(s) and place on the cookie sheet in the preheated oven. *Bake for 90 minutes (in bundt pan), 50-60 minutes, loaf pan, 30 minutes cake pan.)
6. Allow to cool 10 minutes in the pan, then turn out onto a wire rack to finish cooling.
7. Sprinkle with powdered sugar and serve. Also good with whipped cream and fresh fruit on the side.
If using mini loaf pans check for doneness after 30 minutes, and then every 5 minutes or so, depending on how high you have filled them and whether you have used them (as I did) in conjunction with a regular sized loaf pan.
* in Nordicware house pan allow for a total of 2 hours
