Saturday, December 15, 2007

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.

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