Рецепт English Eggnog Pound Cake...
The mister took a break from blowing the fuses in the Christmas lights just long enough to come in for a slice...he scarfed it up in a matter of seconds and when I wasn't looking he hacked off another piece, big enough to require the full use of his biceps to carry it, behind his back, into the garage where he continued to swear and stomp around until the lights stayed on! Apparently that's all it took...swearing and stomping in the garage...oh, and $40 worth of fuses! But back to the cake, after he helped himself, there was barely any left for me...so I baked another one. It's good...what you would call a real cake...with a moist, dense crumb that needs no frosting or cream or adornment in any way...just a pretty plate and a fork...or a big dirty hand and a paper towel...either way, this one should be on your Christmas menu.
When my mom was here she enjoyed this cake, too...she called it Christmasy looking and tasting...and she knows her cake! This is an old English recipe from a friend of a friend of a friend and on the recipe card it says, "This is Gramma Wickens best Christmas cake, which she serves every Christmas Eve with rum punch or Christmas morning with champagne!" I like the way Gramma Wickens thinks...whoever she is...this cake is definitely worthy of a special occasion, with or without the alcohol!
- 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
Preheat oven to 325 degrees. Grease and flour a 10-inch Bundt pan. Place the cranberries in a small bowl and cover with the brandy or water. Set aside for 10 minutes while you prepare the batter. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Whisk together the flour, baking powder, salt and nutmeg. Add to the cream mixture, on low speed, alternately with the eggnog, beginning and ending with the dry ingredients. Fold in the orange zest. Fold in the cranberries, discarding any liquid left in the bowl. Spoon the batter into the prepared pan, smoothing the top of cake. Bake for 55 to 65 minutes or until it tests done when a toothpick inserted in the center comes out clean.
Remove cake from the oven and allow to cool in pan for 10 minutes before turning out onto a rack.
For the Glaze: In a small bowl combine orange juice, brandy, if using, and sugar, until all of the sugar is dissolved. Using a pastry brush, lightly brush the glaze all over the surface of the cake, sides and top, until all of the glaze is absorbed by the cake. Serve at room temperature. Serves 8 to 10.