Wednesday, December 3, 2014

Eggnog Pound Cake with Eggnog Glaze #FoodieExtravaganza

Homemade eggnog adds richness to the tender crumb of this sweet pound cake and eggnog glaze with extra freshly grated nutmeg is the perfect icing on the cake. If you only have the store-bought kind, that would certainly work just as nicely.

The best laid schemes
When I initially signed up to contribute a recipe to this month’s Foodie Extravaganza eggnog themed event, I did it with a certain amount of smugness because I knew I had one Tetra Pak of Borden’s eggnog, still in date, that was left over from last year. So even if the new ones didn’t make it to the Dubai supermarkets in time. I was GOOD to GO.

But to paraphrase the poet, Robert Burns, “the best laid schemes of mice and men often go awry." And I find myself, happily, willingly, extending my annual visit to Kuala Lumpur to help a dear friend and her family through a rough time. Except the Borden’s eggnog has not come in yet here. In fact, the store where I used to buy it when we lived here says they aren’t getting any this year. Say what, Ampang Mini Mart??

Needs Must
So here’s what I did. I made our family's favorite eggnog, my grandmother’s recipe, already posted here, but in a much smaller quantity, and I added in a little vanilla. (I’ll put the ingredient quantities below, for those who want to go all homemade too.) And THEN I baked eggnog pound cake and made eggnog glaze. It’s been a favorite at snack time all week and one piece has even been requested in a lunch box. Score!

For the eggnog:
Follow the general instructions here but use the following ingredient list if you are making your own eggnog, just for this cake. Then allow it to cool before starting the cake.
1 3/4 cups or 415ml whole milk
1 egg
1/3 cup or 75g sugar
1 teaspoon cornstarch
1 teaspoon vanilla extract

The cake recipe has been adapted from this one From Chocolate, Chocolate and More. Joan's makes two loaf-shaped pound cakes.

For the cake batter:
1/2 cup or 115g butter, room temperature
1 cup or 200g sugar
2 eggs
2 cups or 250g flour
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup or 240ml eggnog

For the glaze:
1 cup or 125g powdered sugar
1/4 teaspoon ground nutmeg
Pinch salt
1-2 tablespoons eggnog

Plus extra nutmeg for sprinkling on top of the glaze, if desired.

Preheat your oven to 350°F or 180°C and prepare your 10-cup Bundt pan by spraying it liberally with non-stick baking spray (the kind with flour in) or by buttering and flouring it.

In the bowl of a mixer, cream your butter and sugar together until they are light yellow and fluffy.

Add in the eggs, one at a time, beating well after each addition.

First egg going in. 

Add in the flour, baking powder, vanilla, salt and nutmeg.

Then pour in all the eggnog.

Beat until well combined. Once the batter is mixed well, turn the mixer up to medium high and beat for 2 minutes.

Pour the batter into your prepared pan. Remember, this is pound cake so it's going to be quite thick.

 Bake for 30-40 minutes or until a wooden skewer stuck in the middle comes out clean.

Let the cake cool in the pan on a wire rack for about 10 minutes and then turn the cake out onto the rack.

While it cools, you can make the glaze. Measure your first three glaze ingredients into a small bowl then add the eggnog a little at a time until you reach your desire consistency.

Spoon the glaze over the cooled cake.

Grate a little more nutmeg on top, if desired. (But I highly recommend it!) Let glaze set up before serving or storing.


Are you a fan of eggnog? Then this is your season of joy as well as your Foodie Extravaganza month! Many thanks to our great host, Alexis from We Like to Learn As We Go.

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. Posting day is always the first Wednesday. If you would like to participate in the next Foodie Extravaganza, just go to our Facebook page to join. We would love to have you!

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