In my last post, I reminded you about the great Eggnog Pound Cake “smack-down” of 2010. Originally, it was Jessica Gordon Ryan who had been talking about her scrumptious Eggnog Christmas Cake recipe on Twitter which got me completely intrigued. I tried three different eggnog cake recipes during the Christmas of 2010 – none of which were hers. I am not sure why I waited so long to try Jessica’s recipe, as it is indeed the very best.You’ll need about 90 minutes total from mixing up the dough until you pop the pound cake out of the pan – it bakes in a bundt pan for 1 hr and 15 minutes in a convection oven. You will need to allow the cake to cool 10 minutes in the pan, then turn it out onto a wire cooling rack to finish. Be sure to plan your timing accordingly! FYI: I baked mine on Friday. I cut it and sprinkled it with confectioners sugar the day I served it. Everyone at the Winter Solstice Party on Saturday raved about how super moist and yummy it was. (It must be those SIX eggs that the recipe calls for!)This recipe is so fun, easy and forgiving. It’s totally worth a shot even if you don’t fancy yourself as a baker. There isn’t a leavening agent in this cake, so you don’t need to worry about it falling flat. For this recipe you can use a stand mixer with paddle attachment or hand mixer and large bowl. I had already cleaned up and stored away my stand mixer when I decided to make this cake, so I opted for my hand mixer. It worked perfectly.You’ll also need a 12 cup Bundt pan. If you don’t have a bundt pan, this cake can be prepared in a tube pan, two large loaf pans, 6 small loaf pans, or a few trays of mini bundt pans. Just remember, you’ll need to adjust bake time accordingly. As a side note: Lately I’ve been using a package of three disposable foil bread loaf pans (baked next to one another on a cookie sheet) for my pumpkin bread instead of putting it in one large bread pan. I find it cooks more evenly and I have a better result than using one loaf pan. That’s just something to keep in mind if you’re making this cake in a loaf. The recipe calls for a greased and floured pan. I have a non-stick bundt pan, so I gave mine a quick spray with Pam cooking spray and called it a day.
What you’ll need:
2 sticks of butter
3 cups sugar
3 cups flour
1/2 teaspoon ground nutmeg
1 cup eggnog – I use Ronnybrook Farms Eggnog, the New York Times calls it the very best tasting commercial eggnog on the market
1 teaspoon vanilla extract
2 teaspoon golden rum
Method: Preheat your oven to 325 degrees and grease/flour your pan(s)
Cream soft butter in a large bowl and gradually add in the sugar.
Add eggs one at a time.
Stir together flour and nutmeg.
Alternate flour and eggnog: one cup flour, 1/2 cup eggnog, one cup flour, the rest of the eggnog, and then the rest of the flour. Keep your mixer on slow as you do this. Scrape down the edge of the bowl with a spatula as you go.
Add the vanilla and the rum.
The instructions say “Bake for 90 minutes in bundt pan, 50-60 minutes in a loaf pan, 30 minutes cake pan.”
You’re going to need to do the toothpick test depending upon what size pan you’re baking in.
Knowing that a convection oven bakes faster, I baked my bundt for 1hr and checked it for doneness. I ended up baking it for an additional 15 minutes to perfection.
Let the cake cool in the pan for 10 minutes. Turn the cake out of the mold and let it cool the rest of the way on a wire cooling rack.
Once the cake cools, put confectioners sugar in a mesh strainer to dust the cake evenly – serve, and enjoy!Jessica has given me permission to share her Eggnog Pound Cake Recipe with you here on ABCDdesign, but please do give The Entertaining House a visit – she has been blogging some lovely ideas for simple holiday decorations!