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My recipe
Egg Liqueur (Eggnog) Paund Cake
Servings: 8 to 12. This makes 1 (9-5-3-inch) loaf pan. (23-13-8-сm)
- 2 tbsp dried cranberry
- 2 tbsp brandy (rum)
- 100 g butter (room temperature)
- 100-120 ml sugar (to taste)
- 2 eggs
- 375 ml AP flour
- 1 tsp baking powder
- 1 tsp vanila extract
- 120 ml egg liqueur (eggnog)
- Pinch of salt
- Preheat the oven to 175°C. In a small bowl, combine the cranberries with brandy and set aside to macerate for 30 minutes.
- In a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until incorporated, then beat egg liqueur and vanilla extract.
- In a medium bowl, sift together the flour, baking powder and salt. Gently fold the dry ingredients into the butter and egg mixture to form a batter. . Using a spatula, gently fold in the currants and any remaining brandy.
- Spoon the batter into the greased 9-inch loaf baking pan and spread evenly with the spatula. Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 50 - 60 minutes. Cool down the cake for 5-10 min, take out of the pan and transfer to a wired rack. Cool before serving.
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