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- English Eggnog Pound Cake - Adapted Slightly From Mrs. Wickens, Warwickshire, England
- 1/2 cup dried cranberries
- 2 tablespoons brandy or water
- 1 cup butter, at room temperature
- 2 cups white sugar
- 3 large eggs
- 3 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1 cup purchased eggnog, do not use "lite" eggnog
- 1 teaspoon vanilla
- zest from one large orange
- Glaze:
- 1 tablespoon orange juice
- 1 tablespoon brandy, or an additional tablespoon of orange juice
- 1/4 cup sugar
View Full Recipe at Pots and Pins
