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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I was looking for a way to use up the last of my Christmas Egg Nog. The original called for 1/2 c candied cherries, 1/2 c raisins, and 1/2 c nuts, but I used figs and apricots instead. I also used a little rum (just make sure rum, brandy, or extract, and nog together equals 1 cup). It is sort of like a pound cake-without the pound! Mix a little eggnog with some powdered sugar and drizzle over it for a more elegant presentation and flavor. Ingredients:
2 1/4 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
2 eggs |
3/4 cup sugar |
1/4 cup soft baking butter, melted |
1 cup eggnog |
1/2 cup dried apricot, diced (optional) |
1/2 cup fig, diced (optional) |
1/2 cup nuts, chopped (optional) |
Directions:
1. Combine flour, baking powder, and salt; set aside.
2. Beat eggs, sugar, and butter in large mixing bowl.
3. While continuing beating, add flour mixture alternately with egg nog into the mixing bowl, beginning and ending with flour mixture. Beat until moistened.
4. Stir remaining ingredients into mixing bowl.
5. Grease or spray a 8 1/2 x 4 1/2 x 3 inch loaf pan or 3 mini pans. Pour batter into prepared pan(s).
6. Bake at 350 for 70 minutes (mini pans will take 40 to 45 minutes) or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove to wire rack and cool.
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