I wanted to make this cake ever since I saw it on the cover of Flo Braker’s new cookbook Baking For All Occasions. I thought perfect for the holidays, and oh, it really is! Filled with rummy raisins (currents if you can find them) and a terrific crystallized glaze that looks like way more work than it is – makes this cake stand out in both appearance and taste. The eggnog, nutmeg, vanilla…mmm…all of it makes for one serious treat. My friend Mindel in return for a lift (I seem to barter sweets for rides lately) – exclaimed “we all ate it (the four of us) within 5 minutes in the car. It was soo good!” My friend Wendy confessed that she tasted her slice after dinner and dessert on Saturday night – and although full – she said it was delicious. Jason called and very seriously said, “Lisi, what did I just eat? Oh my God.” Flo Braker’s book is a great read. It is filled with so very many tips, hints and methods – I urge especially novice bakers to take a look at it. There is a lot to learn and so many mouth watering recipes. Make this during the holidays if you can. A nice departure from chocolate and surely a hit with family and friends.
eggnog pound cake w/rum glaze (slightly adapted from Flo Braker’s Baking For All Occasions):
3/4 cup dried currents (or raisins)
3 tablespoons dark rum
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground nutmeg (freshly grated if possible)
2 sticks (8 oz) unsalted butter, room temp
2 cups sugar
3 large eggs, lightly beaten, room temp
1 cup store-bought eggnog, room temp (from refrigerated section in mkt – not canned)
1 1/2 teaspoons vanilla extract
glaze–
3/4 cup sugar
2-3 tablespoons dark rum
2 tablespoons water
Preheat oven to 350 degrees (and 325 if using a pan with a dark or black finish). Butter (well) and flour a 10×3 inch bundt pan. You can also use a 10 by 4 1/2 inch tube pan.
Soak raisins or currents in the 3 tablespoons of rum. Set aside.
Whisk together the flour, baking powder, salt, and nutmeg. Set aside.
In mixer with paddle attachment – beat butter for 2 minutes on med speed. Add sugar and continue to beat for 5-7 minutes – until light and fluffy. Scrape down the bowl two times during this and continue to beat and incorporate all of the butter.
Add the eggs, bit by bit – on medium speed until each addition is incorporated. Scrape down bowl and mix again.
Mix the eggnog and vanilla.
On the lowest speed, add the dry ingredients in 4 additions and the eggnog in 3 additions. Alternating between and starting and ending with the dry ingredients. Mix after each addition until just incorporated. Remove from mixer.
With a spatula, gently fold in the raisins (or currants) and rum. Spoon the batter into the prepared pan and smooth the top evenly.
Bake in lower third of the oven – for about 55-65 minutes. Mine took 60 exactly. The cake should pull away from the sides a bit and have a good spring to the top when touched lightly.
Let the cake sit for 10 minutes. In the meantime, make the glaze. Mix together the sugar, rum and water.
Invert the cake carefully (after the 10 minutes) and place on wire rack over a piece of foil or wax paper to catch the drippings. Gently brush the glaze all over the cake – sides, and top – the center too – with a pastry brush. Use all of the glaze.
Let cake cool completely. Enjoy!
