Winter Holiday Cliche: Eggnog Edition

3 01 2010

HEY GUYS! WHAT IS UP!!?? It is 2010! Only 2 more years til the world ends. AMIRITE?? Well, El and I have been up to our proverbial (and sometimes literal) asses in holiday festivities. Between Xmas with El’s massive family and New Year’s, with my child away at my parents’ so I could leave my house whenever I pleased, we have been BUSY. Somehow, the week of Christmas, a bottle of eggnog wound up in my fridge. Festive enough, I guess, except I fucking hate eggnog. It’s like drinking custard. I love custard! FOR EATING. Custard is not for drinking. So I started brainstorming and realized that uhDOI, I could BAKE with eggnog. So I made these for the office, to a wonderful reception (if you’re not friends with Natalie yet, I highly recommend it, and not just for the Eggnog Cupcake recipe). After I made those, I realized I still had way too much eggnog left. So I made Eggnog Pound Cake. Result? DELICIOUS. It was moist and nutmeg-y and who doesn’t love pound cake? (Ew, not this pound cake. Nobody like Sammy Hagar.) So, here is a quick, easy pound cake I adapted from Betty Crocker, subbing actual eggnog for milk, which gave it a more authentic flavor and an awesome texture. Next time I make it, though, I’m going to cut a few minutes off the baking time. And I’m going to have to make it soon BECAUSE THE EGGNOG STILL ISN’T GONE. I guess there’s a reason fruitcake and eggnog are holiday cliches…

Eggnog Pound Cake (adapted from Betty Crocker)

  • 1 cup sugar
  • 1/2 cup butter, room temp
  • 2 Tbl. rum, 2 tsp. rum extract (I used bourbon to taste)
  • 1 tsp. vanilla
  • 5 egg yolks
  • 1 3/4 cup AP flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 tsp. nutmeg (I think I used 1 tsp.)
  • 3/4 cup eggnog (or milk, but eggnog is better)
  1. Heat oven to 350. Grease and flour (the flouring is rull important, otherwise part of the cake will stick to the pan) a 9×5″ loaf pan.
  2. Beat sugar, butter, alcomohol, vanilla, and yolks in a large bowl for 30 seconds on low speed, scraping sides constantly. Beat on high speed for 5 minutes, scraping occasionally.
  3. Beat in flour, baking powder, salt, and nutmeg, alternating with eggnog on low speed (*I whisked together the dry ingredients before I started with the wet ingredients.) Pour into pan.
  4. Bake 45-60 minutes (I baked for 50 and it was slightly overdone). Cool 10 minutes, then remove and cool on wire rack.

Eggnog is nasty in beverage form! But delicious in baked form! HUZZAH!




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