My third holiday cake post. If you have been following my blog you know my last two posts have been cakes. First my Glazed Carrot Cake and then a Fruitcake (a.k.a. Cherry Pecan Cake). I do bake a lot during the holidays. It is not unusual for me to bake several cakes plus cookies, brownies, pies, candies, and so on.
I was invited to participate in a Holiday Recipe Club and blog hop. It is hosted by Erin of the Big Fat Baker blog (@BigFatBaker on twitter). This is my first blogging recipe club event and I am very excited to be a part of it. The requirements included using at least one of three flavors: peppermint, eggnog, or gingerbread. The first thing that came to my mind was this cake. No only do I have a reason to get eggnog, I also get to use my holiday cake pan. I love that pan. It makes such a festive cake.
This is an easy and basic cake. The recipe is adapted from Paula Deen’s Southwest Georgia Pound Cake. I substitute eggnog for heavy cream, add some nutmeg, and change up the flavorings. I like to dust the cake with powered sugar as it brings out the detail on the cake. You could also drizzle it with a glaze. For extra fun, surround it with candies on the platter. Why not have some candy with cake? It is the holidays after all.
Be sure to blog hop too! There are links below for the other Holiday Recipe Club posts. Enjoy the season and have the happiest of holidays!
Eggnog Pound Cake
½ pound (2 sticks) unsalted butter, softened
3 cups sugar
6 large eggs at room temperature
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon nutmeg (freshly grated preferred)
1 cup eggnog (non-alcoholic) at room temperature
1 teaspoon vanilla
2 teaspoons brandy (optional)
Do not preheat oven. Grease and flour a 10″ bundt pan. Sift together flour, baking powder, salt, and nutmeg. Using an electric mixer, cream the butter and sugar until fluffy. Add eggs one at a time, beating well after each. Add flour mixture and eggnog alternatively beginning and ending with flour mixture. (Alternatively meaning add 1 cup flour, ½ cup eggnog, 1 cup flour, ½ cup eggnog, and 1 cup flour – mixing well after each addition). Stir in vanilla and brandy (if using). Pour into greased and floured bundt pan. Put in a cold oven and then turn oven on to 325°F. Bake for 1 hour and 15 minutes and do not open the oven door during this time. Test cake for doneness and bake until done. Cake is done when a toothpick or cake tester is inserted into the cake and comes out clean. Cool cake in pan for 15 minutes. Remove cake from pan and cool completely on wire rack. Dust cake with powdered sugar if desired.
Please visit and take a look at all the other delightful recipes by Holiday Recipe Club bloggers: