Tasty Eggnog Pound Cake

A lavish holiday pound cake with a Northwestern flavor. Exceptional for Christmas buffets or open houses!

Tasty Eggnog Pound Cake


  • 1/4 cup dried blueberries
  • 1/4 cup dried cranberries
  • 2 tablespoons brandy
  • 1/4 cup chopped dried cherries
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups white sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup eggnog
  • 2 tablespoons brandy
  • 2 tablespoons water
  • 3/4 cup white sugar




  • Initially in a small bowl, mix dried blueberries, dry cherries, dried cranberries & 2 tablespoons brandy. Soak for approximately 10 to 12 minutes.
  • Then warm oven to 325 degrees F (165 degrees C). Grease & flour a 10 inch tube pan or Bundt pan. Filter together the flour, baking powder, salt, & nutmeg; set aside.
  • Now in a big bowl, cream together the butter & two cups sugar until light & fluffy. Beat in the eggs one at a time, then mixing in the vanilla. Beat in the flour mix consecutively with the eggnog, mixing just until incorporated. Fold in soaked fruit blend. Spread batter into prepared pan.
  • Now Bake in the heated oven for almost 1 hour, or until a toothpick inserted into the middle of the cake comes out clean. Let cool in pan for 10 to 15 minutes, and then turn out onto a wire rack.
  • Now in the small bowl, combine together brandy, water, & 3/4 cup sugar. With pastry brush, brush full surface of cake with glaze. Cool fully before serving.

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