Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Tuesday, January 05, 2010

Making the Most of it~

This is a story about a carton of eggnog. Not the first carton of eggnog that disappeared quickly one night over dominoes (along with a goodly portion of Bill's scotch from Edinburgh), but the carton that appeared in my fridge the next day.

Apparently Piggly Wiggly had sold out of their annual supply of holiday eggnog, except for Pumpkin Eggnog. This blog comes with a warning~ do not buy Pumpkin Eggnog if you are wanting real eggnog~ they are not the same. Not even close.

So, this carton of pumpkin eggnog (minus one sip) has been worrying me for a week. What to do?? Throwing it away just seemed wrong. I found a recipe for eggnog pound cake in this English Kitchen ... that'll do just right!
EggNog Pound Cake
1 cup butter
2 cups sugar
3 large eggs
3 cups flour
2 tsp baking powder
1/4 tsp salt
1/8 tsp freshly grated nutmeg
1 cup eggnog
1 tsp vanilla
1 Tbs freshly grated orange zest
For the Glaze
3 Tbs orange juice
1 Tbs dark rum (or an additional TBS of orange juice)
3/4 cup sugar
Pre-heat the oven to 325°
Grease and flour a 10 inch bundt pan.
Using an electric mixer on medium speed, cream the butter and sugar until fluffy. Beat in the eggs, one at a time, beating well after each addition. Whisk together the flour, baking powder, salt, zest, and nutmeg. Add to the creamed mixture, on low speed, alternately with the eggnog, beginning and ending with dry ingredients. Spoon the batter into the prepared bundt pan, smoothing the top over. Bake for 55 to 65 minutes or until it tests down when a toothpick inserted in the centre comes out clean.
Remove from the oven and allow to cool in the pan for 10 minutes before turning out onto a rack.
Prepare the glaze by blending together the orange juice, sugar and rum. Bring to a boil in a small saucepan. Cool. Using a pastry brush, brush this glaze all over the surface of the warm cake, brushing it again and again until all the glaze is used and has been absorbed by the cake.

The result was a beautiful rich pound cake with just a hint of pumpkin.Besides, it is appropriate that this finishes up the holiday cooking. POUND cake is the last cake this chick is eating for a while.
Happy New Year y'all,


Lianne said...

This sounds incredible, Sandi! Yum! I have used egg nig in pancakes, waffles, muffins, and bread pudding instead of milk or cream. It makes them super moist and fluffy.

Lianne said...


Good grief. Stupid iPhone is supposed to help me with spellcheck.

Donna-FFW said...

What a perfect use for eggnog!! This pound cake sounds lovely, and I am thrilled with the hint of pumpkin! YUM!

Cora said...

*laughing at Lianne*

I hate to waste too...that was a great idea for the eggnog! Looks so yummy. I wonder if you could freeze the rest of it in one cup portions for pound cakes later in the year! Hummmm?

Teri @ Make A Whisk said...

What a great idea for using up old eggnog...I would've never thought of it!

Leigh of Bloggeritaville said...

Oh, that looks so sinful!

Bo said...

That looks so tasty!

Kat said...

Okay, I'm trying real hard to stick with my new diet (hate that word, hate the need), and you go and make me drool. Bad girl!


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