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Eggnog Pound Cake

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

Eggnog Pound Cake


  • 1/4 cup dried blueberries 1/4 cup chopped dried cherries 1/4 cup dried cranberries 2 tablespoons brandy 3 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/8 teaspoon freshly grated nutmeg 1 cup unsalted butter, softened 2 cups white sugar 3 eggs 1 teaspoon vanilla extract 1 cup eggnog   2 tablespoons brandy 2 tablespoons water 3/4 cup white sugar


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

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.

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.

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.

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.


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Cake Central › Recipes › Eggnog Pound Cake