By Tracey
Eggnog Pound Cake with Crystal Rum Glaze
from Baking for All Occasions by Flo Braker
Ingredients:
Cake
- 1/2 cup (65 g) dried currants (or raisins)
- 2 tablespoons dark rum (or water)
- 3 cups (390 g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 2 sticks unsalted butter, at room temperature
- 2 cups (400 g) sugar
- 3 large eggs, at room temperature
- 1 cup eggnog
- 1 teaspoon vanilla extract
Glaze
- 3/4 cup (150 g) sugar
- 2 tablespoons dark rum
- 2 tablespoons water
Directions:
Combine the currants and rum in a small bowl. Macerate for 15 minutes, stirring occasionally.
Preheat oven to 350 F. Spray a 12-cup bundt pan with nonstick cooking spray with flour.
In a medium bowl, whisk the flour, baking powder, salt and nutmeg together. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy. With the mixer on medium speed, add the sugar in a steady stream and continue beating until the mixture is light and fluffy, about 3-4 minutes (stopping to scrape down the sides of the bowl as necessary). Add the eggs, one at a time, beating well after each addition. Alternately add the flour mixture (in 4 additions) and the eggnog (in 3 additions), beginning and ending with the dry ingredients, and beating just until each addition is incorporated. Mix in the vanilla.
Transfer the batter to the prepeared pan. Bake for 55-65 minutes, or until the cake springs back when lightly pressed, and a thin knife inserted in the center comes out clean. Transfer the pan to a wire rack and let the cake cool for 10 minutes while you make the glaze.
To make the glaze: Use a rubber spatula to stir all of the ingredients together in a small bowl. Turn the cake out onto a wire rack, and place a sheet of waxed paper underneath to catch the dripping glaze. Use a pastry brush to coat the top and sides of the warm bundt. Let the cake cool completely before serving.
