Eggnog pound cake with crystal rum glaze

I told you I was going to make Flo Braker’s eggnog pound cake, didn’t I? I am so glad I did – this cake is delicious! Very tender, with a crunchy glaze and a boozy touch – perfect.

I finally watched “TRON: Legacy” this weekend – I hate 3D movies, that is why I did not watch it in the theaters; up to this moment I still haven’t decided what I love the most about the movie: the creative plot, the breathtaking images or the amazing, flawless music.

Eggnog pound cake with crystal rum glaze
slightly adapted from the always wonderful Baking for All Occasions

Cake:
2 ¾ cups (385g) all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon freshly grated nutmeg
1 cup (226g/2 sticks) unsalted butter, room temperature
2 cups (400g) granulated sugar
3 large eggs
1 cup (240ml) store-bought refrigerated eggnog – I used homemade, recipe follows
1 teaspoon vanilla extract
¾ cup (83g) dried cranberries, tossed with 1 teaspoon all purpose flour

Crystal rum glaze:
¾ cup (150g) granulated sugar
2 tablespoons dark rum
2 tablespoons water

Preheat the oven to 180°C/350°F. Butter and flour a 10-cup capacity Bundt pan.
In a medium bowl, sift together the flour, baking powder, salt and nutmeg. Set aside.
In the large bowl of an electric mixer, cream butter on medium-low speed until smooth. Gradually add the sugar then continue beating until light and fluffy, about 5 minutes. Scrape the side of the bowl.
Beat in the eggs, one at a time, and scrape the sides of the bowl occasionally. On the lowest speed, add the flour mixture in four additions alternately with the eggnog in three additions, beginning and ending with the dry ingredients. Scrape the sides of the bowl again. Beat in the vanilla. With a rubber spatula, gently fold in the cranberries. Spoon the batter into the prepared pan and smooth the surface.
Bake for 55-65 minutes or until the cake is golden and risen and a skewer inserted in the center comes out clean. Cool in the pan over a wire rack for 10 minutes – in the meantime, make the glaze: place the sugar, rum and water in a small bowl and mix to combine.
Carefully unmold the cake onto the rack and, using a pastry brush, coat the top and sides of the cake with the glaze. Cool completely before slicing and serving.

Serves 20

Blender eggnog
from the great The Essential New York Times Cookbook

1 large egg
3 tablespoons granulated sugar
¼ teaspoon freshly grated nutmeg
2 tablespoons brandy
2 tablespoons dark rum
1/3 cup (80ml) whole milk
¼ cup (60ml) heavy cream

Crack the egg into a blender and blitz for 1 minute on medium speed. Add the sugar and blitz for 1 minute. Add the remaining ingredients and blitz until combined. Refrigerate for at least 1 hour or up to overnight.

Makes 1 cup