“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Thursday, 24 December 2009
Some people hate mince pies. Some people hate Christmas pudding. Some people I know, even hate fruit cake!
I know . . . there is just no pleasing some people . . .
I'm pretty sure this will please them though.
Eggnog cake. Moist, delicious and fragrant with the smells of orange, nutmeg and, well, egg nog!
A nice fat slice of this, with some ice cream or whipped cream on top, will go down a treat with even the pickest guest you may have at your table over the holidays. I guarantee!
As Tiny Tim would say . . . God bless us, everyone!
*Eggnog Pound Cake*
Makes 1 10-inch bundt cake
A deliciously festive cake filled with the lovely flavours of eggnog, cranberries and orange. This smells just fabulous when it is baking! Serve with ice cream or whipped cream.
1/2 cup dried cranberries (50g)
2 TBS dark rum or water
1 cup butter, room temperature (8 ounces)
2 cups white sugar (400g)
3 large eggs
3 cups flour (420g)
2 tsp baking powder
1/4 tsp salt
1/8 tsp freshly grated nutmeg
1 cup storebought eggnog (250ml)
(See note below)
1 tsp vanilla
1 TBS freshly grated orange zest
For the Glaze:
3 TBS orange juice
1 TBS dark rum (or an additional TBS of orange juice)
3/4 cup sugar
Pre-heat the oven to 160*C/325*F. Grease and flour a 10 inch bundt pan really well. Set aside.
Place the cranberries in a small bowl and cover with the rum or water. Set aside.
Using an electric mixer on medium speed, cream the butter and sugar to gether until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Whisk together the flour, baking powder, salt and nutmeg. Add to the creamed mixture, on low speed, alternately with the egg nog, beginning and ending with dry ingredients. Fold in the orange zest, cranberries and any liquid in the bowl. Spoon the batter into the prepared bundt pan, smoothing the top over. Bake for 55 to 65 minutes or until it tests down when a toothpick inserted in the centre comes out clean.
Remove from the oven and allow to cool in the pan for 10 minutes before turning out onto a rack.
Prepare the glaze by blending together the orange juice, sugar and rum, until the sugar is about melted. Using a pastry brush, brush this glaze all over the surface of the warm cake, brushing it again and again until all the glaze is used and has been absorbed by the cake. Serve at room temperature, cut into slices with your preferred accompaniment.
Note - if you are unable to get eggnog use an equal amount of whipping cream and increase the measure of grated nutmeg to 1/2 tsp.