Eggnog Pound Cake

Cooking Recipes Catalogue

A sumptuous spiced pound cake, flavored with eggnog, and studded with brandy-soaked fruit.

INGREDIENTS (for 1 servings):


  • In a small bowl, combine dried blueberries, dried cherries, dried cranberries, and 2 tablespoons brandy. Soak for 15 minutes.
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan or Bundt pan. Sift together the flour, baking powder, salt, and nutmeg; set aside.
  • In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the eggnog, mixing just until incorporated. Fold in soaked fruit mixture. Spread batter into prepared pan.
  • Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack.
  • In a small bowl, mix together brandy, water, and 3/4 cup sugar. With pastry brush, brush entire surface of cake with glaze. Cool completely before serving.