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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 20 |
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A festive pound cake with eggnog, your choice of currants, raisins or my favorite dried cranberries, with an orange, rum glaze Ingredients:
1/2 cup dried currants or 1/2 cup raisins or 1/2 cup dried cranberries |
2 tablespoons dark rum or 2 tablespoons water |
1 cup unsalted butter, room temperature |
2 cups sugar |
3 eggs |
3 cups flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/8 teaspoon nutmeg, fresh grated is best |
1 cup eggnog (store bought) |
1 teaspoon vanilla |
1 tablespoon orange zest (grated) |
3 tablespoons orange juice |
1 tablespoon dark rum |
3/4 cup sugar |
Directions:
1. Soak currents or raisins or cranberries in rum for 15 minutes.
2. Using electric mixer on medium speed, beat butter until creamy 30-40 seconds. Add sugar and beat until light and fluffy 5 minutes.
3. Add eggs one at a time, beating well after each addition.
4. In separate bowl sift together flour, baking powder, salt and nutmeg.
5. Measure eggnog and add vanilla.
6. At low speed add dry ingredients in 4 additions, alternating with eggnog, begin with and end with dry ingredients. Scrape bowl occasionally.
7. Fold in orange zest, currants and remaining liquid.
8. Spoon batter into prepared 10 inch bundt pan. Bake at 325 for 55-65 minutes, check with toothpick, if toothpick comes out clean, it's done.
9. Remove from oven and cool upright in the pan on a rack for 10 minutes.
10. Prepare glaze blending together oj, sugar and rum.
11. Invert cake onto a wax paper covered rack. Use pastry brush to brush the surface of the cake with glaze. Cool completely.
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