Eggnog Pound Cake
A festive twist on traditional pound cake, this deliciously moist Eggnog Pound Cake takes your favorite Christmas drink and turns it into a heavenly dessert! Finished with a sweet lemony glaze, this cake will surely spread some holiday cheer.
- 2 Tablespoons brandy
- 1/4 cup dried cranberries
- 1/4 cup dried blueberries
- 1/4 cup dried cherries, roughly chopped
- 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 fresh lemon juice
- 2 Tablespoons water
- 3/4 cup white sugar
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan or Bundt pan.
In a small bowl, combine brandy, cranberries, blueberries, and chopped cherries. Allow berries to soak while you mix the batter (about 15 or 20 minutes).
Sift together the flour, baking powder, salt, and nutmeg; set aside.
In a mixing bowl, cream together the butter and 2 cups sugar until light and fluffy. Add eggs one at a time and continuing to mix. Alternately add the dry mixture and eggnog, mixing just until incorporated. Fold in fruit mixture and vanilla. Pour batter into prepared pan.
Bake in preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack to finish cooling.
In a small bowl, whisk together lemon juice, water, and 3/4 cup sugar. Brush entire cake with glaze.