Delicious Decadence :: Eggnog Pound Cake

Photo propterty of Jessica Gordon Ryan and The Entertaining House

Your mouth will thank me... your lips will sing... your tastebuds will do the tango
This is THE best pound cake I have ever had. HANDS DOWN.
I wasn't going to post two recipes back to back but I've several requests for this recipe and it really is too good not to share.

This is a crowd pleasure.
Want a raise? Make this for your boss.
Want to get married? Make this for your boyfriend.
This makes a lovely hostess gift, teacher gift, and it absolutely, unequivocally, without a shadow of a doubt must be served on your holiday dessert table. 
There is nothing like it.


I promise you...
Leave this for Santa... You'll be sure to get some extra presents!
It's like magic... pure magic...
And, if you don't believe, this will make a believer out of you!


Stand mixer with paddle attachment (or hand mixer and large bowl)
12-cup Bundt pan or tube pan or two large loaf pans, 6 small loaf pans greased and floured

2 sticks unsalted butter
3 cups (525 g) granulated sugar
6 eggs
3 cups (339 g) cake flour
1/2 teaspoon ground nutmeg
1 cup (240 ml) eggnog (I always use light eggnog)
1 teaspoon vanilla extract
2 teaspoon golden rum or rum extract (But you could add more!!)

1. Preheat oven to 325° F/165° C.
2. Cut butter into chunks and cream. Gradually add sugar. Add eggs one at a time.
3. Stir together flour and nutmeg. Alternate flour and eggnog: one cup flour, 1/2 cup eggnog, one cup flour, the rest of the eggnog, and then the rest of the flour. Keep the mixer going slowly, scraping down the edges as necessary.
4. Stir in the vanilla and the rum, 
5. Pour into prepared pan(s) and place on the cookie sheet in the preheated oven. Bake for 90 minutes (in bundt pan, 50-60 minutes, loaf pan, 30 minutes cake pan.)
6. Allow to cool 10 minutes in the pan, then turn out onto a wire rack to finish cooling.
7. Sprinkle with powdered sugar and serve. Also good with a scoop of ice cream on the side.

If using mini loaf pans check for doneness after 30 minutes, and then every 5 minutes or so, depending on how high you have filled them and whether you have used them (as I did) in conjunction with a regular sized loaf pan.

You can thank me for this later!



Eggnog French Toast :: Delectably Divine!

Property of The Entertaining House

Sometimes my daughter asks why I just can't leave anything alone - probably in the same vein that if it ain't broke then don't fix it. But I'm a tinkerer... I love to try new things, come up with new creations and adaptations, especially in the kitchen. So when I suggested that we try some eggnog French toast she looked at me quizzically, skeptically, doubtfully. She was ready for me to fail. She was ready to tell me, I told you so! But then she wanted control of the kitchen. She wanted to get behind the wheel, to wear the captain's hat... She wanted to make the French toast. She wanted to partake in this bad idea!

So I gave her the sliced, stale raisin challah and all the ingredients and tools and put her to work.

I stepped back and watched as she cracked eggs, poured the eggnog, added some cinnamon and nutmeg, whisked it all up, dipped the pieces of bread and placed them on the searing pan... I sat back and poured my wine as the kitchen started to smell like a holiday breakfast. Not to worry, we were having breakfast for dinner!

After a couple of minutes she flipped the bread over, noticing the pretty grill marks, smiling to herself ... thinking that this was indeed a fabulous idea... Ok, she hadn't quite gotten there yet. She was still at the stage where she was certain I was off my rocker and about to ruin dinner.

And then, one by one, she started to removed the pieces of egg and nog-soaked bread from the grill pan...
And she had to admit that it looked fantastic... and smelled divine!
So we decided to share a piece... I sprinkled a bit of cinnamon sugar over the top and cut it into two pieces.
And she so badly wanted to have the last word... and she so badly wanted to say "I told you so!" But her eyes rolled to the back of her head. 'Nuff said.

It is rich... it is eggnoggy ... so if you're not all that wild on eggnog, this may not be for you. If you're like my family, then you absolutely need to make this!

Feeds 4 - 6


1 loaf of stale (2-3 days) challah - I prefer raisin
1 1/2 cups of Light Eggnog - There's no need for the heavy stuff!
3 eggs
1/4 tsp cinnamon
1/8 tsp nutmeg

Heat pan with butter or non-stick spray on high.
Whisk together the egg mixure until well blended and pour into a flat dish with sides.
Dip 1 piece of bread at a time into the mixture, immerse well, wipe off excess.
Place in pan or griddle.
Turn heat down to medium high.
Repeat as needed.
After about 3 minutes, flip over to see if ready. If ready flip, if not cook another minute or two.
Place on a large plate or platter and keep warm in oven until ready to serve.
Repeat steps above until all the bread and the mixture has been used.

Serve with powedered sugar, cinnamon sugar or maple syrup.

This can be served alone or, as we did, with eggs, bacon and fruit.

Bon Appetit!