Eggnog Pound Cake

Recipe View 15 mins Step 1: Brandy-Soaked Fruit Medley (15 minutes) - In a small bowl, combine the dried blueberries, dried cherries, dried cranberries, and 2 tablespoons of brandy. Allow the fruits to soak and plump up for at least 15 minutes, infusing them with delightful brandy flavor.

Recipe View 10 mins Step 2: Prep & Preheat (10 minutes) - Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch tube pan or Bundt pan to ensure easy release after baking. In a separate bowl, sift together the all-purpose flour, baking powder, salt, and freshly grated nutmeg. This ensures a light and even texture for your cake. Set aside the dry ingredients.

Recipe View 15 mins Step 3: Creaming & Mixing (15 minutes) - In a large mixing bowl, cream together the softened unsalted butter and 2 cups of granulated sugar until the mixture is light, fluffy, and pale in color. This step is crucial for incorporating air and creating a tender crumb. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract. Gradually add the sifted flour mixture to the batter, alternating with the eggnog. Begin and end with the flour mixture, mixing just until the ingredients are combined. Be careful not to overmix, as this can result in a tough cake. Gently fold in the brandy-soaked fruit medley, distributing them evenly throughout the batter.

Recipe View 55 mins Step 4: Baking (55 minutes) - Pour the batter into the prepared tube pan or Bundt pan, spreading it evenly. Bake in the preheated oven for approximately 55 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. If the cake starts to brown too quickly, tent it loosely with aluminum foil to prevent burning.

Recipe View 20 mins Step 5: Cooling & Glazing (20 minutes) - Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the brandy glaze by whisking together the remaining 2 tablespoons of brandy, water, and 3/4 cup of granulated sugar in a small bowl until the sugar is dissolved. Once the cake is completely cool, use a pastry brush to generously brush the entire surface of the cake with the brandy glaze, allowing it to soak into the cake and create a deliciously moist and flavorful crust. Let the glaze set before serving.