Eggnog Pound Cake

Have extra eggnog? (Is that even possible? It takes every ounce of self control I possess to not drink the entire quart if there is one in the fridge.)

If you do have some eggnog, here is a wonderful pound cake to make with it, a cake that celebrates all things eggnoggy (new word, just made it up). Like eggnog, it is well spiced with nutmeg, cinnamon, and allspice. It has flecks of sweetened dried cranberries and orange zest.

Like eggnog, it can be made virgin (not alcohol), or spiked, with brandy or rum.

Recipe updated, first posted 2007

Eggnog Pound Cake Recipe

Eggnog can be frozen if you don't have time to bake the cake and the eggnog is in danger of going sour.

To make the cake in a standard loaf pan, cut the ingredients in half (use 3 eggs), use a 5x9 or 4x8 loaf pan, and bake for about 50 minutes. It helps to line the loaf pan with buttered parchment paper. You'll only need about 1/3 of the glaze ingredients.

Ingredients

Cake:

• 3/4 cup sweetened dried cranberries, chopped
• 1 Tbsp orange zest
• 4 Tbsp brandy (can sub orange juice or water)
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1 cup (2 sticks) unsalted butter
• 2 cups white granulated sugar
• 5 large eggs, room temperature
• 1 cup eggnog
• 1 teaspoon vanilla extract

• 2 to 4 Tbsp brandy for drizzling on the cake (optional)

Glaze:

• 1 to 2 Tbsp orange juice
• 1 Tbsp brandy or dark rum
• 1 cup powdered sugar

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