Dana Treat – Treat Yourself

Eggnog for Next Year

Posted December 27, 2009

Eggnog Pound Cake with Crystal Rum Glaze
Adapted from Baking for All Occasions
Serves Many

1/2 cup dried currants (DT: I used dried cranberries)
2 tbsp. dark rum or water
3 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. freshly grated nutmeg
8 ounces (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs
1 cup store-bought refrigerated eggnog
1 tsp. pure vanilla extract

Crystal Rum Glaze
3/4 cup granulated sugar
2 tbsp. dark rum
2 tbsp. water

Before Baking: In a small bowl, combine the currants (or cranberries) and rum and set aside to macerate for 15 minutes.  Center a rack in the oven and preheat the oven to 350°F (or 325°F if the pan has a dark finish).  Butter a 10-inch angel food pan, then lightly flour it, tapping out the excess.

To Make the Cake: Sift together the flour, baking powder, salt, and nutmeg into a medium bowl.  Set aside.  Using a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until creamy and smooth, 30-45 seconds.  Stop the mixer and scrape down the sides of the bowl.  Add the sugar in a steady stream and continue to beat on medium speed until light in color and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

With the mixer still on medium speed, add the eggs, 1 at a time, beat after each addition until incorporated and stopping the mixer occasionally to scrape down the sides of the bowl.  One the lowest speed, add the flour mixture in four additions alternately with the eggnog in three additions, beginning and ending with the flour mixture and mixing after each addition until incorporated.  Stop the mixer as needed to scrape down the sides of the bowl.  Add the vanilla during the final moments of mixing.  Scrape the paddle and using a rubber spatula, gently fold in the currants (or cranberries) and any remaining rum.  Spoon the batter into the prepared pan and spread evenly with the spatula.

Bake the cake just until the top springs back when lightly touched in the center and the sides are beginning to come away from the pan, 55 to 65 minutes.  Transfer to a wire rack and let cool in the pan for about 10 minutes while you prepare the glaze.

To Make the Crystal Rum Glaze: In a small bowl, combine the sugar, rum, and water and stir with a rubber spatula just until blended.

Using a thin knife, gently pry the cake away from the pan to release it.  Invert a wire rack on top of the cake, invert the cake onto it, and carefully lift off the pan.  Slide a sheet of waxed paper under the rack to catch any drips from the glaze.  Using a pastry brush, coat the top and sides of the warm cake with all of the glaze.  Let the cake cool completely before serving.

(I wrapped this cake well in foil and let it sit at room temperature overnight and it was still totally fresh.  I’m sure it could freeze beautifully for at least a month.)

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