If you do have some eggnog, here is a wonderful pound cake to make with it, a cake that celebrates all things eggnoggy (new word, just made it up). Like eggnog, it is well spiced with nutmeg, cinnamon, and allspice. It has flecks of sweetened dried cranberries and orange zest. Like eggnog, it can be made virgin (not alcohol), or spiked, with brandy or rum. Recipe updated, first posted 2007 To make the cake in a standard loaf pan, cut the ingredients in half (use 3 eggs), use a 5- x 9-inch or 4- x 8-inch loaf pan, and bake for about 50 minutes. It helps to line the loaf pan with buttered parchment paper. You’ll only need about 1/3 of the glaze ingredients. Recipe inspired by one by Flo Braker.
3/4 cup sweetened dried cranberries, chopped
1 tablespoon orange zest
4 tablespoons brandy (can sub orange juice or water)
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 cup (2 sticks) unsalted butter
2 cups white granulated sugar
5 large eggs, room temperature
1 cup eggnog
1 teaspoon vanilla extract
2 to 4 tablespoons brandy for drizzling on the cake (optional)
For the glaze:
1 to2 tablespoons orange juice
1 tablespoon brandy or dark rum
1 cup powdered sugar
Make the glaze thick if you would like a thick, pronounced drizzle, or make it more thin if you want a glaze that is somewhat translucent.
