Cranberry Eggnog Pound Cake

By [e-mail]

Ingredients

• CAKE:
• 1/2 cup dried cranberries
• 2 Tbsp dark rum or water
• 1 cup 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 cup eggnog mixed with 1 tsp vanilla extract
• 1 tbsp grated orange zest
• GLAZE:
• 3 tbsp orange juice
• 1 tbsp dark rum
• 3/4 cup granulated sugar

Preparation

Step 1

Soak cranberries in rum in a small bowl for 15 minutes.

Adjust rack to lower third of oven and preheat to 325* (350* if pan doesn't have a dark finish) Butter a 9"or 10" bundt pan.

Using an electric mixer, beat butter until creamy 30-45 seconds. Add sugar and beat until light and fluffy, about 5 minutes. Scrape sides of bowl as needed. Add eggs, one at a time, beating well after each addition.

In a separate bowl, sift together dry ingredients.

At a very low speed, add dry ingredients in 4 additions, alternating with eggnog (beginning and ending with dry ingredients) scraping bowl as necessary. Gently fold in orange zest, cranberries and any remaining rum.

Spoon batter into prepared pan and spread evenly. Bake for 55-65 minutes until cake springs back after touched lightly and pulls away from sides of pan.

Remove from oven and cool upright in pan for 10 minutes.

Prepare glaze by blending sugar, orange juice and rum.

Invert cake onto a rack over waxed paper and brush with glaze. Cool completely before serving.