eggnog pound cake

Ingredients

• Servings: 1
• 1/4 cup dried blueberries
• 1/4 cup chopped dried cherries
• 1/4 cup dried cranberries
• 2 tablespoons
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon freshly grated nutmeg
• 1 cup unsalted butter, softened
• 2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup eggnog
• 2 tablespoons
• 2 tablespoons water
• 3/4 cup white sugar

Recipe

Preparation Time: 35 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 40 mins


• in a small bowl, combine dried blueberries, dried cherries, dried cranberries, and 2 tablespoons . soak for 15 minutes.
• preheat oven to 325 degrees f (165 degrees c). grease and flour a 10 inch tube pan or bundt pan. sift together the flour, baking powder, salt, and nutmeg; set aside.
• in a large bowl, cream together the butter and 2 cups sugar until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. beat in the flour mixture alternately with the eggnog, mixing just until incorporated. fold in soaked fruit mixture. spread batter into prepared pan.
• bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack.
• in a small bowl, mix together , water, and 3/4 cup sugar. with pastry brush, brush entire surface of cake with glaze. cool completely before serving.