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Eggnog Cake
SUBMITTED BY:
WHATCITY
"An eggnog flavored pound cake, wonderful for holiday gatherings."
RECIPE RATING:
Read Reviews
(13)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
1 Hr 5 Min
READY IN
1 Hr 25 Min
Original recipe yield 1 - 8x4 inch loaf pan
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup white sugar
1/4 cup butter
1/4 cup shortening
2 eggs
1 teaspoon rum flavored extract
3/4 cup milk
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together the flour, baking powder, salt, nutmeg, and ginger; set aside.
In a large bowl, cream together sugar, butter, and shortening until light and fluffy. Blend in the eggs one at a time, then stir in the rum extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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REVIEWS
Reviewed on Jan. 5, 2004 by
T. MARTIN
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T. MARTIN
Jan. 5, 2004
3 Stars for potential. I concur with other reviewers who state that this is a DRY cake. If you are expecting a true pound cake this is NOT the recipe for you. Some enhancements I made that you might consider: using all butter instead of part shortening, part butter; using a good commercial egg nog to replace the milk (I used Old New England brand egg nog that has booze added; find at wine shops and liquor stores). Also NOTE--the recipe time is definitely wrong for a loaf pan of this size. At most you're looking at 50 min. baking time. All in all a recipe that could be spectacular with some tinkering........
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7 users found this review helpful
3 Stars for potential. I concur with other reviewers who state that this is a DRY cake. If...
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Reviewed on Mar. 4, 2006 by
shishkabeenie
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shishkabeenie
Mar. 4, 2006
After reading other reviewers' comments, I followed some advice and made the following alterations: I substituted eggnog (and I used 1 cup versus 3/4 cup), and vanilla extract. I added a cup of rum-soaked dried berries (blueberry, cherry, cranberry). I baked in a bundt pan rather than a loaf pan, and watched cooking times very carefully. The results were delicious -- this was a hit at the day-after-christmas-breakfast with my family. Thanks!
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3 users found this review helpful
After reading other reviewers' comments, I followed some advice and made the following...
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Reviewed on Dec. 16, 2002 by MGRAYS
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MGRAYS
Dec. 16, 2002
People that don't like eggnog love this cake. I took it to a cookout last night and it disappeared in minutes!!!
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3 users found this review helpful
People that don't like eggnog love this cake. I took it to a cookout last night and it...
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Reviewed on Aug. 29, 2002 by JayBub
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JayBub
Aug. 29, 2002
The flavor was excellent, but I was expecting true "pound cake". I should have known from the amount of butter that this has the texture of regular cake, not pound cake. It's good sliced and then pan fried in butter til golden brown - if you like a richer cake.
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3 users found this review helpful
The flavor was excellent, but I was expecting true "pound cake". I should have known from the...
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Reviewed on Nov. 13, 2002 by
SusanH
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SusanH
Nov. 13, 2002
A new holiday tradition for me! Yummy!
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2 users found this review helpful
A new holiday tradition for me! Yummy!
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Reviewed on Dec. 24, 2006 by
meeyow
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meeyow
Dec. 24, 2006
Like other reviewers suggested I used egg nog instead of milk and vanilla extract instead of rum. I also carefully watching the baking time and at around 50 minutes the tooth pick came out clean all over the cake so I took it out of the oven. However after the cake cooled it practically crumbled when I cut it, and yet there were still mini lumps of flour mixture inside the cake despite mixing thoroughly. I also didn't think it tasted much like egg nog even though I used it! Sorry, too bland and time consuming for a not-so-great result.
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1 user found this review helpful
Like other reviewers suggested I used egg nog instead of milk and vanilla extract instead of...
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Reviewed on Apr. 30, 2004 by ARLENE9
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ARLENE9
Apr. 30, 2004
Good cake to go with tea.
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1 user found this review helpful
Good cake to go with tea.
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Reviewed on Jan. 23, 2003 by KIMAR
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KIMAR
Jan. 23, 2003
A decent cake, but slightly dry and not very much like a true pound cake. I substituted vanilla extract for the rum extract. Watch your baking time - I checked my cake at 55 minutes and it was already burnt on the sides. Probably could have baked it only 45 minutes.
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1 user found this review helpful
A decent cake, but slightly dry and not very much like a true pound cake. I substituted...
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Reviewed on Jan. 3, 2003 by KLKNCAREY
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KLKNCAREY
Jan. 3, 2003
My family thought this cake was really dry.
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1 user found this review helpful
My family thought this cake was really dry.
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Reviewed on Aug. 29, 2002 by GARDENKITTY
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GARDENKITTY
Aug. 29, 2002
I thought this cake was a little bland but would do good at a Christmas function.
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1 user found this review helpful
I thought this cake was a little bland but would do good at a Christmas function.
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