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Amy Beth Cupp Design

Design . Food . Flowers . Home - Lifestyle Blog

Eggnog Pound Cake Recipe {SmackDown}

December 20, 2010 By Amy Beth Cupp

Last week, I mentioned that the @GimletMommy tweeted a link to her Eggnog Pound Cake Recipe – and I became a woman, obsessed. On Thursday evening, I whipped up not one, but three different eggnog pound cake recipes. And with that, the 2010 Eggnog Pound Cake Recipe SmackDown was on! On Friday morning, I packaged them up, and delivered them to our voters. I hoped that I would get a definitive answer as to which is the best eggnog pound cake…Traditionally, a pound cake is made with a 1 to 1 ratio of butter to flour to eggs to sugar. I am not a math expert, but none of the recipes that I made had this ratio. They were heavy on the flour, and to be honest, I felt like they all fell flat. I was also confused by the method described in the Spiced Eggnog cake.I liked the flavors of this cake, but I would have liked a bit more spice flavor. I also found the cake was too dry. I’d make this recipe again, only tweak it until I get a more moist result. Next on the smackdown: Eggnog Pound Cake from Simply Recipes. This cake was by far the moistest cake in the Eggnog Pound Cake SmackDown. Overall, I really liked the texture and moist nature of this cake. It also looked the best when it came out of the mold. The shame? I really don’t like rum flavored cake so I had a hard time saying it was my favorite.Going back to The Spiced Eggnog Cake recipe for a moment: the recipe said the pan should be greased and floured. The Eggnog Pound Cake recipe called for a only a greased pan. I honestly think that with the way bundt pans are now coated – flouring a pan is unnecessary. However, if you have an old-fashioned bundt pan – disregard that last statement and flour away!Again, this Eggnog Pound Cake recipe called for mixing dry ingredients into wet, and then to add more wet ingredients. (When I got to this point in the recipe, felt like I was taking crazy pills – since when is this a popular method?) Also: I doctored up the icing on this cake. The first change I made was that I used confectioners sugar. It dissolves better than granulated sugar. I also added some eggnog to the icing mixture as I was trying to lessen the rum flavor of the cake. I prepared these from a “cheater” pound cake recipe that starts with a boxed pound cake mix. Can I tell you what? It was so easy and they were (overall) the favorite cake! I truly hate to admit it. I’d like to say the one that was made from scratch tasted best – but ask anyone – this recipe had it. It was moist, had the right crumble, and the texture was the best.Yikes! What does that say about the other two recipes I tried? The long story short is that I have three sticks of butter softening on my counter top as I type. I’m going to whip up Gimlet Mommy’s recipe and I’ll keep you posted with the results.

Filed Under: Recipes Tagged With: Bakery Goods, Holiday, recipe, totally delicious dishes, What's to Eat?

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Amy Beth Cupp Dragoo (ABCD!) is an artist, floral designer and interior stylist who splits her time between New York City and the hills of Litchfield County. ABCD's motto is simple: Life is short, eat off the good china!

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