Eggnog Again...

These were light, not too fluffy, not too sweet, not too buttery & probably perfect with some tea.
A delicate & tasty treat. These went over to my aunt's house. I halved the recipe and made a dozen cupcakes.

~*~
Eggnog Pound Cake

1/4 cup dried raisins, roughly chopped
1 tblspn dark rum

1 stick unsalted butter (8 tblspns), room temperature
1 cup sugar
2 tsp orange zest
1 1/2 large eggs, room temperature

1 1/2 cups AP flour
1 tsp baking powder
1/8 tsp salt
pinch of freshly grated nutmeg

1/2 cup eggnog + 1/2 tsp vanilla extract

Sugar glaze, optional

• Soak the raisins in dark rum for about 15 minutes.
• Adjust rack to lower third of the oven. Preheat oven to 325F. Line muffin tin with cupcake liners. Set aside.
• Using an electric mixer, beat the butter until creamy. Add sugar, orange zest & beat till light & fluffy, about 4 - 5 minutes. Scrape down the sides & bottom as needed to ensure even mixture.
• Add egg & beat until combined.
• In a separate bowl, sift together dry ingredients.
• At a very slow speed, add dry & eggnog + vanilla, alternating a few times times, starting & ending with the dry ingredients (dry + eggnog + dry + eggnog + dry), scraping bowl as necessary. Do not overmix.
• Fold in raisins w/ rum.
• Divide evenly between muffin tin. Bake for 35 - 45 minutes, until toothpick inserted in the center of a cupcake comes out clean & edges are lightly golden.
• Remove from oven & allow to cool.
• If desired, drizzle top with sugar glaze (confectioner's sugar + H20).
• Makes 12 cupcakes.