Wednesday, December 2, 2009

Eggnog Pound Cake with Sweetened Cranberries


Eggnog and pound cake – what a collision! One mouthful of this vanilla-rich cake will have you revisiting the punch bowl for that second and third gulp of eggnog to chase down this luscious dessert.

Serves: A crowd
Prep Time: 10 minutes
Cook Time: 1 hour


1 ½ cups sweetened dried cranberries
2 tablespoons cranberry juice
3 cups cake flour
¾ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon all spice
¼ teaspoon ground cloves
½ teaspoon salt
1 cup organic unsalted butter (2 sticks), chilled, room temperature
2 cups all natural granulated sugar
6 large organic eggs
2 teaspoons pure vanilla extract
1 cup eggnog
1 cup confectioners’ sugar, additional for dusting
2 tablespoons organic whipping cream

Preheat the oven to 350°
Place the cranberries into a bowl. Pour the cranberry juice over the top and toss to combine. Let the cranberries sit for 10 minutes.

Whisk together the flour, baking powder, cinnamon, nutmeg, all spice, ground cloves and salt in a bowl.

Use an electric mixer to combine the butter and granulated sugar until soft and fluffy. Stir in the eggs, one at a time. Stir in the vanilla. Mix in the flour in three additions, alternating with the eggnog. Stir in the cranberries and any liquid that remains in the bowl.

Pour the batter into Bundt pan that has been coated with vegetable oil spray and dusted with flour. Bake until the top is golden and a tester inserted into the center comes out clean, about 55 minutes to 1 hour. Cool in the pan for 15 minutes.

Invert the cake onto a rack. Dust with confectioners’ sugar. Whisk together 1 cup confectioners’ sugar with 2 tablespoons cream. Drizzle the glaze over the top of the cake.

Simple Sub
If you are serving this cake for your Nana friends, you may substitute with brandy in place of the cranberry juice. It’s a spike of flavor that goes well with the eggnog – remember that punchbowl?!!

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