Eggnog Pound Cake with Crystal Rum Glaze
- Scant 1/2 cup dried currants
- 2 tablespoons dark rum or water
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg, preferably freshly grated
- 8 ounces unsalted butter, at room temperature
- 2 cups granulated sugar
- 3 large eggs, lightly beaten
- 1 cup store-bought refrigerated (rather than canned) eggnog
- 1 teaspoon pure vanilla extract
- 3/4 cup granulated sugar
- 2 tablespoons dark rum
- 2 tablespoons water
- Produce
- Currants, dried (1/2 Scant cup)
- Cooking & Baking
- All-purpose flour (3 cups)
- Baking powder (2 teaspoons)
- Granulated sugar (2 3/4 cups)
- Nutmeg (1/4 teaspoon)
- Salt (1/4 teaspoon)
- Vanilla extract, pure (1 teaspoon)
- Drinks
- Rum or water, dark (2 tablespoons)
- Water (2 tablespoons)
- Dairy
- Butter, unsalted (8 ounces)
- Refrigerated
- Eggs, large (3)
- Beer, Wine & Liquor
- Rum, dark (2 tablespoons)
- Other
- 1 cup store-bought refrigerated (rather than canned) eggnog
Preparation
Read recipe preparation on mybakingaddiction.com
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Recipe Stats
Published December 29, 2010 (2 years ago).
24 people saved this recipe.
