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Fruited Eggnog Pound Cake with a Chocolate Glaze

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Submitted by: cybercook

 

This large pound cake in made in a tube or Bundt pan, with flour, sugar, butter and eggs. It also contains dried fruits, nutmeg and eggnog, and has a smooth chocolate glaze spooned over the top.
 

Ingredients

  • 1/4 cup dried blueberries
  • 1/4 cup dried cherries
  • 1/4 cup dried cranberries
  • 2 Tablespoons cranberry juice
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 cup eggnog, homemade or purchased
  • Chocolate Glaze:
  • 1/3 cup heavy whipping cream
  • 1/3 cup light-colored corn syrup
  • 1 cup semisweet chocolate chips

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Method

Preheat oven to 325F. Butter and flour a 10-inch tube or Bundt pan. In a small bowl, combine the blueberries, the cherries and the cranberries with the juice; set aside. In a medium bowl combine the flour, the baking powder, the salt and the nutmeg. Whisk to blend; set aside. In a large bowl, cream the butter and the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in vanilla. Add the flour mixture alternately with the eggnog, mixing only until combined. Fold in the dried fruit mixture. Spread the batter in the prepared pan and smooth top. Bake until the top of cake is golden brown and a tester inserted into the center of cake comes out clean, about 55-65 minutes. Remove cake from oven and cool in pan for 20 minutes. Using a flat knife or spatula, loosen edges of cake. Invert cake on rack set over a sheet of waxed paper; remove pan. Slowly spoon glaze over warm cake. Cool completely. For glaze: In a small saucepan set over medium-high heat, bring the cream and the corn syrup to a boil. Reduce heat to low, add the chocolate and heat until the chocolate has melted and the mixture is smooth. Remove from heat. Cool until glaze thickens but can still be poured, about 15-20 minutes.

 

Notes: Perfect for the holiday season but good anytime.

 

Number of Servings: 8 - 10

 

Submitted by: cybercook ()

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