Monday, December 12, 2011

Swan and Dolphin Resort: Eggnog Pound Cake Recipe

Swan and Dolphin Resort: Eggnog Pound Cake


1/4 cup dried cherries, chopped
1/4 cup dried cranberries
2 tablespoons brandy
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 sticks butter
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 cup eggnog


   Preheat oven to 325°.

   In a small bowl, marinate the dried cherries and cranberries in the brandy for 15 minutes. Grease and flour a bundt pan. Cream the butter and sugar together with an electric mixer. Beat in the eggs, one at a time. Add the vanilla.

   In a separate large bowl, sift together the flour, baking powder, salt and nutmeg. Slowly add these dry ingredients to the butter/sugar mixture alternating with the eggnog. Mix well. Add the dried fruits and stir well to incorporate. Pour into the prepared bundt pan and spread evenly. Bake for 1 hour at 325°. Remove from oven and let cool for at least 10 minutes before glazing (recipe for the glaze follows).



2 tablespoons brandy
2 tablespoons water
3/4 cup powdered sugar


   Combine brandy, water and powdered sugar and mix well. Pour or spoon over warm cake.

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