This Bourbon Soaked Eggnog Fruitcake Pound Cake is a pound cake filled with bourbon soaked candied fruit, pecans with eggnog glaze.
If you are reading this and it’s before December 21st at around 5pm-ish PST know that I am running frantically around my house trying to clean.
The family comes on Friday.
Which is great.
Minus the fact that my mom and I have different clean definitions.
Mine definition is “Excuse the mess, our standards have lowered with each dog” and “there appears to have been a struggle”.
My mother’s definition involves my mother cleaning blinds with Q-tips and all my childhood toys going in tape outlines so everything was in its place.
Think Monica from Friends.
I aim for just slightly above terrifying for her. 🙂
With a super clean toilet. 😀
I just make sure to leave her cleaning supplies out.
Not because I want her to clean but because I know it will drive her crazy not too. 😛
Luckily, I don’t take it personally.
And she doesn’t actually bug me about it, I’ve just learned the signs over the years. 😀
But I so look forward to seeing them.
I always enjoy cooking with my mom so I can’t wait for that.
This Bourbon Soaked Eggnog Fruitcake Pound Cake is a basic pound cake with holiday flare.
The same fruit I used for the cupcakes I used in here.
If you are not a fan of eggnog you can add milk or even more bourbon to make the glaze.
Serve with ice cream is my suggestion.
I served mine with a local spiked eggnog ice cream.
P.S. It’s a great day to buy my cookbook.
Want More Eggnog Recipes?
Chocolate Bourbon Eggnog Cupcakes
Gingerbread Oatmeal Eggnog Cream Pies
Ingredients
- For the Cake:
- 1/2 pound unsalted butter, at room temperature
- One cup +2 TSP granulated sugar
- Four large eggs
- 1 tsp.vanilla extract
- 2 TBSP. Bourbon
- 1 3/4 cup all-purpose flour
- 1 tsp. Freshly ground nutmeg
- 1/8 tsp. salt
- 1 1/2 cups candied fruit, soaked in bourbon for 24 hours
- 1 cup unsalted pecans, chopped
- For the Glaze:
- 3 cups powdered sugar
- 1/3 cup Eggnog
Instructions
- For the Cake:
- Preheat the oven to 350°F.
- Strain candied fruit from bourbon and set aside. Discard all the bourbon except for 2 TBSP.
- Spray a 9 x 5 x 3 inch loaf pan with pan spray and line it with a strip of parchment paper, running along the length of the pan. Spray the paper.
- Using the stand mixer fitted with the paddle attachment, beat the butter on high speed until soft and creamy, about one minute.
- Slowly add the sugar, beating continuously on high-speed. It should take about 5 to 6 minutes to add the sugar.
- Scrape down the sides of the bowl with a rubber spatula.
- The mixture should be fluffy, light, and creamy white in color.
- Add the eggs, one of the time. Be sure that each egg is completely incorporated and scrape down the sides of the ball before adding next one.
- Add the vanilla, bourbon, and nutmeg.
- Slowly add the flour, 1/2 cup at a time, and then the salt.
- Fold in the bourbon soaked candied fruit and pecans.
- Pour the batter into the prepared pan.
- Bake the cake for 50 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan on a wire rack for 5 to 10 minutes, then remove it from the pan and set it out on a rack to cool.
- For the Glaze:
- Whisk the Eggnog and powder sugar together until fully combined.
- If too thick add more eggnog.
- If too thin, add more powdered sugar.
- Glaze the pound cake.
- Let glaze set up for about an hour and serve.