Every October I start obsessing about eggnog. Not just any eggnog either. Publix eggnog. The first time I attempted an eggnog pound cake was with Farm Store eggnog. The pound cake just didn’t do anything for me. Then I discovered Publix’s store brand eggnog and the pound cake was revisited. This recipe has undergone quite a few changes over the years. Once upon a time there was more shortening, less eggnog, fewer eggs… This year I added in the nutmeg.
My buddy Sunshine loves crumble and suggested I add the crumble and icing from http://www.chasingsomebluesky.blogspot.com/2012/12/eggnog-crumb-cake.html . The crumble was really good, but didn’t seem to quite work with the cake portion. After much discussion, Sunshine and I decided that just a hint of nutmeg was needed.
BTW I prefer this cake chilled. The lower temp brings out the eggnog flavors. But that could be just me….
Eggnog Pound Cake
1 c. butter
1/2 c. shortening
3 c. all-purpose flour
1 c. dairy eggnog (Publix works the best)
3 c. sugar
6 eggs
1 tsp. lemon extract
1 tsp. vanilla extract
1 tsp. coconut extract
1/4 tsp. ground nutmeg
Preheat oven to 325 degrees. Cream butter and shortening. Gradually add sugar, beating well. Add eggs one at a time, beating well after each addition*. Using a spoon, add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Stir in nutmeg and flavorings. Blend well. Pour batter into well-greased and floured 10-inch tube pan or 2 loaf pans. (If you plan on adding the crumble, this is when you will do so.) Bake at 325 degrees for 1 1/2 hours (check at 1 hour if baking in loaf pans). Cool 10 minutes in pan (on wire rack) before removing.
*It is very important that you beat the batter extremely well after each egg. There aren’t any leavening agents in this pound cake, so unless you want a brick slab for a pound cake, you must beat in as much air as possible.
For the Crumb Topping:
1/3 cup granulated sugar
1/3 cup brown sugar
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 stick butter, melted
1 1/2 cups flour
Make crumb topping. In a medium bowl, whisk sugars, spices and salt into melted butter until smooth. Add flour and stir thoroughly.
Crumble the pieces over the batter. I prefer smaller pieces, but most seem to like large pieces of crumble.
For the Eggnog Icing
2 tbsp butter melted
3 – 6 tbsp eggnog
1 1/2 cup confectioners sugar
For icing whisk together butter and eggnog in a small saucepan over low heat. Bring to a simmer for 2 mins, whisking constantly. Cool and whisk in confectioners sugar. (Can skip the simmering of the eggnog if you are going to be refrigerating the pound cake)
Drizzle icing over completely cooled cake
*It is very important that you beat the batter extremely well after each egg. There aren’t any leavening agents in this pound cake, so unless you want a brick slab for a pound cake, you must beat in as much air as possible.