It's two days after Christmas and all through the house, not a creature is stirring...except for Hubs and me. With all our "holiday people" gone I'm left with an empty house and a full refrigerator and pantry, including lots of leftover eggnog. I decided to use some of it in a cake and after looking over this recipe decided it was a good, basic pound cake recipe that I could safely experiment with a little. Given that I replaced the milk with the sweet eggnog, I knew I'd have to reduce the sugar, but didn't want to reduce it so much that I'd be reducing some of the moisture in the cake as well. I settled at 2 cups. In keeping with the eggnog flavor I substituted 1-1/2 tsp. vanilla and 1/2 tsp. rum extract for the almond extract, and added 1/8 tsp. nutmeg to the flour mixture. I wasn't crazy about baking this at 300 degrees, but since I had a dark pan I felt it would be okay. An hour and 15 minutes later the cake was done. This really is a lovely, beautiful cake, moist, with a fine, tender and dense crumb. Pound cake just as pound cake should be. As for my eggnog experiment, it was a real happy result! Pleasantly eggnog flavored, light "mellow yellow" and a perfect choice for this holiday season. This was just excellent on its own, but I served it with a fresh, tropical fruit medley and fresh whipped cream (more leftovers!). Make this recipe as is or make my eggnog cake experiment, but either way I highly recommend it!
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It's two days after Christmas and all through the house, not a creature is stirring...except...