Eggnog Pound Cake
Cake: 1 c. Butter, unsalted, room temperature 2 c. Sugar 3 Eggs, room temperature 3 c. Flour 2 tsp Baking powder 1/4 tsp Salt 1/8 tsp Nutmeg 1 c. Eggnog 1 tsp Vanilla extract 1 tbsp Orange zest 1 c. Dried cranberries Dark rum, a few table spoons, enough to cover the cranberries Glaze: 2 tbsp Orange juice 2 tbsp Dark rum 3/4 c. Sugar Preheat the oven to 325°F. (Butter the bundt pan if it is not a silicone mold.) Soak the cranberries in the rum for about 15 min. Using an electric mixer, beat the butter until creamy, 30-45 seconds. Add sugar and beat until fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. In a separate bowl, combine the flour, baking powder, salt and nutmeg. Stir together with a fork. Combine the eggnog and vanilla extract. At low speed, add the dry ingredients and the eggnog to the butter mixture in 4 additions, alternating between wet and dry, beginning and ending with the dry ingredients. Fold in th