All I want is one glass of eggnog for Christmas. But what to do with the rest? Nobody else in the family wants it. First I made a forgettable eggnog cake that stuck around way too long. Then just before the expiry date on the eggnog I found this pound cake recipe by Joan Hayes of Chocolate, Chocolate and More. It was so good it disappeared almost overnight. This cake will be part of our Christmas baking from now on. I substituted brandy extract for the vanilla and that was good decision. This was the best pound cake I ever made.
EGGNOG POUND LOAF
Cake:
3 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1 cup butter, room temperature
2 cups sugar
4 eggs
1 Tbsp brandy extract
1-1/4 cup eggnog
Glaze:
2 cups icing sugar
2-3 Tbsp eggnog
• Sift together flour, baking powder, salt and nutmeg and set aside.
• In the bowl of a mixer, cream butter until smooth, slowly add in sugar until all combined.
• Beat butter on medium speed until light and the color pales.
• Add in eggs, one at a time; beating well after each addition.
• Add the brandy extract.
• Alternating the flour mixture and the eggnog, starting and ending with the flour add in both.
• Mix just to combine.
• Spoon batter into two parchment lined loaf pans.
• Bake in a preheated 350F oven for 50-55 minutes, until toothpick inserted in center, comes out clean.
• Let cake rest in the pan for 20 minutes before turning it out onto a wire rack to cool.
• For the glaze, whisk together the eggnog and icing sugar, adding eggnog until desired consistency.
• Spoon the glaze over the cooled cake.
• Let glaze set up for a few hours before serving.
