Eggnog Pound Cake
Sue Lau | Palatable Pastime
Wow! It is almost Christmas and we here in Ohio are making merry the best we can, despite the autumn weather and lack of snow. But if we are wanting snow really bad, we can whip up this Bundt cake and pummel it with enough sugar to make a snowman.
This is the second cake I have made with the Bundt Bakers group. We make cakes every month based on a theme with the one commonality that they all be Bundts. Having enjoyed Bundt cakes since I was a kid, this is no problem. But since I got out of the habit of making cakes very often, I do enjoy the group as it will guarantee you, my dear readers, at least one new and delicious cake recipe per month.
And this cake was made in my trusty Bundt pan which I have had for about 30-35 years now, and as you can see, it still does a fine job. So though you may see cakes in different kinds of pans off and on, this one is most traditional for me.
This would go great as a base for a shortcake or other fruit compote topping. It has a mild spicing and is very much poundcake-like in flavor. You could opt to put a glaze on this, but I did not as I want to serve it with fruit and whipped cream. But to each their own. A good glaze for this would be powdered sugar with a touch of rum extract and just enough milk droplets to whisk into a drizzling consistency. However you make yours, I hope you enjoy and have the best holiday season ever, no matter which holiday you celebrate!
Eggnog Pound Cake
- 8 ounces unsalted butter, softened
- 2-1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 4 large, pastured, organic eggs
- 3 cups all-purpose flour, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1-1/4 cups whole milk eggnog
- Preheat oven to 375ºF.
- Grease and flour a 10-inch Bundt pan.
- In an electric mixer, cream together sugar and butter until fluffy.
- Add eggs one at a time along with extracts.
- Sift together the flour, baking soda, salt, and nutmeg.
- Add flour mixture to mixer alternatively with small amounts of eggnog; continue mixing until you have added all of those and the batter is smooth.
- Pour mixture into prepared pan and smooth down the top.
- Bake for 70 minutes or until a toothpick can be removed from cake without wet batter.
- Cool in pan for 15 minutes, then turn out of the pan and finish cooling on a wire rack.
- Dust with powdered sugar before serving.
- Would also go wonderfully with any kind of fruit compote or macerated fruit, such as berries, along with a dollop of whipped cream.
From the kitchen of palatablepastime.com
#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.
We take turns hosting each month and choosing the theme or ingredient.
Updated links for all of our past events and more information about BundtBakers can be found on our homepage.
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