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.<\/p>\n
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<\/a> . 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.<\/p>\n BTW I prefer this cake chilled. The lower temp brings out the eggnog flavors. But that could be just me….<\/p>\n Eggnog Pound Cake<\/strong><\/p>\n 1 c. butter 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.<\/p>\n *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.<\/em><\/p>\n For the Crumb Topping:<\/strong> Make crumb topping. In a medium bowl, whisk sugars, spices and salt into melted butter until smooth. Add flour and stir thoroughly. <\/p>\n Crumble the pieces over the batter. I prefer smaller pieces, but most seem to like large pieces of crumble.<\/p>\n For the Eggnog Icing<\/strong> 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)<\/p>\n Drizzle icing over completely cooled cake<\/p>\n *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.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Continue reading Eggnog Pound Cake<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-110","post","type-post","status-publish","format-standard","hentry","category-pound-cakes"],"_links":{"self":[{"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/posts\/110","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=110"}],"version-history":[{"count":4,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/posts\/110\/revisions"}],"predecessor-version":[{"id":113,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/posts\/110\/revisions\/113"}],"wp:attachment":[{"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=110"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=110"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\/2 c. shortening
\n3 c. all-purpose flour
\n1 c. dairy eggnog (Publix works the best)
\n3 c. sugar
\n6 eggs
\n1 tsp. lemon extract
\n1 tsp. vanilla extract
\n1 tsp. coconut extract
\n1\/4 tsp. ground nutmeg<\/p>\n
\n1\/3 cup granulated sugar
\n1\/3 cup brown sugar
\n2 tsp. ground cinnamon
\n1\/2 tsp. ground ginger
\n1\/4 tsp. ground nutmeg
\n1\/4 tsp. salt
\n1 stick butter, melted
\n1 1\/2 cups flour<\/p>\n
\n2 tbsp butter melted
\n3 – 6 tbsp eggnog
\n1 1\/2 cup confectioners sugar<\/p>\n