Spiced eggnog pound cake
Skill level: Easy peasy
Costs: Cheap as chips
Give your Christmas spread a real American feel by making this traditional pound cake. Cinnamon, nutmeg and eggnog give this bake from the States the perfect festive flavour
- 1 cup butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups sifted self-raising flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup eggnog (available from larger supermarkets
- 2 tsp vanilla extract
- 2 tbsp brandy (optional)
- 1 tsp ground cinnamon
- 3/4 tsp freshly grated nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- Icing sugar to dust
For the glaze
- 1 cup sifted icing sugar
- 2 tbsp plus 1 tsp whipping cream
To convert these US measurements into UK ones check out this handy guide
- Generously grease and flour a 12-cup Bundt pan and set aside.
- Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
- Combine flour, baking powder, and salt. Add to butter mixture alternately with 1 cup eggnog, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and, if desired, brandy.
- Pour half of batter into prepared pan. Stir cinnamon and next 3 ingredients into remaining batter. Spoon spice batter over plain batter. Swirl batters together, using a knife.
- Bake at 180°C/350°F/Gas Mark 4 for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan and cool on wire rack.
- Place cake on a cake plate and dust with icing sugar.
- Combine 1 cup icing sugar and whipping cream, stirring until smooth. Drizzle glaze over cake.