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Eggnog Pound Cake with Rum Glaze


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Eggnog Pound Cake with Rum Glaze

From Lorraine Domick



1/2 C dried currants
2 Tbs. dark rum or water
3 C all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/8 tsp freshly grated nutmeg
1 C (2 sticks) unsalted butter
2 C sugar
3 large eggs
1 C eggnog mixed with 1 tsp pure vanilla extract


2 Tbs dark rum
2 Tbs water
3/4 C granulated sugar


Have ingredients at room temperature.

Cake: In a small bowl, soak dried currants in rum for 15 min. Adjust rack in lower third of oven; preheat to 325 F (350 if pan doesn't have a dark finish). Butter and flour 9 1/2" diameter Festive Cake Pan. Sift together flour, baking powder, salt and nutmeg. With an electric mixer on medium speed, beat butter until creamy, 30-45 sec. Add sugar and beat until light and fluffy, scrape bowl occasionally. Add eggs one at a time, beating after each one. At low speed, add dry ingredients in 4 parts alternating with eggnog. Gently fold in currants and any remaining rum. Spoon batter into pan. Bake 55-65 min. Cool upright in pan for 10 min. Combine glaze ingredients in a small bowl. Invert cake onto rack over a sheet of waxed paper. With a pastry bruch, brush surface of the cake with glaze. Cool completely before serving.

Serves 20