Tuesday, January 5, 2010

Eggnog/Poppy Seed Pound Cake Recipe

Jennifer S.

I also found out that eggnog can be frozen if you don't have time to bake the cake and the eggnog is in danger of going sour.
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 3 large eggs, room temperature
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp freshly grated nutmeg
• 1 Tbsp poppy seeds
• 1 cup eggnog mixed with 1 tsp vanilla extract
• 1 Tbsp grated orange zest
• 3 Tbsp orange juice
• 1 Tbsp eggnog
• 1 3/4 cup powdered sugar
1 Adjust rack to lower third of oven. Preheat the oven to 325°F (350°F if the pan doesn't have a dark finish). Butter a 9 to 10 inch Bundt pan (original recipe calls for a Festive Cake Pan).
2 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.
3 In a separate bowl, sift together flour, baking powder, salt, nutmeg and poppy seeds.
4 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.
5 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 toothpick or thin bamboo skewer and insert into the thickest part of the cake. If it comes out clean, it's done.
6 Remove from oven and cool upright in the pan on a rack for 10 minutes.
7 Prepare glaze by blending together sugar, orange juice, and eggnog.
8 Invert cake onto a rack, over a sheet of waxed paper. Drizzle with glaze..
Serves 20.

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