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Eggnog Pound Cake
Eggnog Pound Cake
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Prep Time:
35 minutes
Cook Time:
65 minutes
Total Time:
100 minutes
Decadent eggnog pound cake with brandy-infused fruit.
Ingredients:
  • 0.25 cup dried blueberries
  • 0.25 cup chopped dried cherries
  • 0.25 cup dried cranberries
  • 2 tablespoons brandy
  • 3 cups all-purpose flour
  • 0.125 teaspoon freshly grated nutmeg
  • 1 cup unsalted butter, softened
  • 2 cups white sugar
  • 1 cup eggnog
  • 2 tablespoons water
Instructions:
  • In a small bowl, mix together dried blueberries, dried cherries, dried cranberries, and 2 tablespoons of brandy. Let it soak for 15 minutes to enhance the flavors.
  • Preheat the oven to 325 degrees F (165 degrees C) and generously grease and flour a 10-inch tube pan or Bundt pan. Set aside a sifted mixture of flour, baking powder, salt, and nutmeg.
  • Cream together the butter and 2 cups of sugar in a large bowl until light and fluffy. Add eggs one at a time, then mix in vanilla. Alternately beat in flour mixture and eggnog until just incorporated. Gently fold in soaked fruit mixture and spread batter into prepared pan.
  • Bake in the preheated oven for 55 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
  • Combine brandy, water, and 3/4 cup sugar in a small bowl. Brush the glaze over the entire surface of the cake with a pastry brush. Allow the cake to cool completely before serving.

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