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Eggnog Pound Cake




  • 1/2 cup dried currants, raisins or cranberries
  • 2 tablespoons dark rum or water
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 3 large eggs, room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly grated nutmeg
  • 1 cup eggnog mixed with 1 teaspoon vanilla extract
  • 1 tablespoon grated orange zest


  • 3 tablespoons orange juice
  • 1 tablespoon dark rum
  • 3/4 cup granulated sugar


  1. Soak currants in rum in a small bowl for 15 minutes.
  2. Adjust rack to lower third of oven. Heat the oven to 325 degrees F (350 degrees F if the pan doesn't have a dark finish). Butter a 9- to 10-inch Bundt or festive pan
  3. Using an electric mixer on medium speed, beat butter until creamy, 30-45 seconds. Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber spatula occasionally as needed. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, sift together flour, baking powder, salt and nutmeg.
  5. At very low speed, add dry ingredients in 4 additions, alternating with eggnog (begin and end with dry ingredients). Scrape bowl occasionally. Gently fold in orange zest, currants and any remaining rum.
  6. Spoon batter into pan; spread evenly. Bake 55-65 minutes, or until cake springs back when touched lightly in the center and pulls away from the sides of the pan. You can also use a long wooden pick or thin bamboo skewer and insert into the thickest part of the cake. If it comes out clean, it's done.
  7. Remove from oven and cool upright in the pan on a rack for 10 minutes.
  8. Prepare glaze by blending together sugar, orange juice, and rum.
  9. Invert cake onto a rack, over a sheet of wax paper. Use a pastry brush to brush the surface of the cake with the glaze.
  10. Cool completely before serving.

Yield: 20 servings


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