Eggnog Pound Cake

A sumptuous holiday pound cake with a Northwestern flavor. Excellent for Christmas buffets or open houses!

• Preparation Time: 35 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 40 mins
• Calories: 387 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¾ cup white sugar
• 3 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup unsalted butter, softened
• 2 tablespoons water
• 2 tablespoons brandy
• 1 cup eggnog
• ¼ cup dried cranberries
• ⅛ teaspoon freshly grated nutmeg
• ¼ cup dried blueberries
• ¼ cup chopped dried cherries

Recipe Instructions

Step 1

In a small bowl, combine dried blueberries, dried cherries, dried cranberries, and 2 tablespoons brandy. Soak for 15 minutes.

Step 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.

Step 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.

Step 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.

Step 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.