It’s official: the holidays are upon us. I don’t know about you, but I’m almost not ready for gingerbread, peppermint, and eggnog to invade my world.
As far as eggnog is concerned, my husband begs to differ. A diehard eggnog freak, he stalks the dairy aisle each November in eager anticipation of the precious nog, and swills down as much as he can before it disappears mid-January. Perhaps you can relate?
I was a little late to the eggnog party, I’ll admit. There’s something about its viscous resemblance to a melted fast food shake that really freaks me out. That, and drinking eggs? Please. If watching Napoleon Dynamite didn’t turn you off eggs forever, especially in liquid format, kudos to you. Also, Disney taught me that only villains eat raw eggs.
Fortunately, I was cured of this phobia a few years ago when we got some ethereal eggnog from a local creamery. It turns out that eggnog makes a killer coffee creamer and goes down just as easily with a little rum. Sometimes it takes the good stuff to make you realize why something caught on.
Nowadays, the best we can get is Organic Valley eggnog, but it’s still better than the flavorless goo at the supermarket. I’ll take it, as long as I get to use a little for this pound cake.
You can make it as shown, or sub milk for the eggnog for a plain pound cake. From there, the possibilities are limitless: citrusy pound cake with the addition of a few lemons’ zest and a zingy glaze, tropical pound cake with a little flaked coconut and perhaps some crushed pineapple, berry pound cake, chocolate chip pound cake…I even altered it once to make a cherry-vanilla birthday pound cake for my dessert-loathing (i.e. likely unstable) husband. This recipe is pure gold.
So, take a moment in this crazy rushing around season to make a pound cake (or three) and relax.
- 3 eggs
- 200g (1 c.) coconut or granulated sugar
- 100g (1/2 c.) oil
- 50g (1/4 c.) applesauce
- 2 Tbsp. spiced rum, optional
- 30g (2 Tbsp.) orange juice
- 160g (2/3 c.) eggnog (dairy-free is fine)
- 1 tsp. vanilla
- 65g (1/2 c.) sweet white rice flour
- 85g (1/2 c.) brown rice flour
- 70g (3/4 c.) sorghum flour
- 70g (1/2 c.) tapioca starch
- 1 1/2 tsp. guar gum
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 80g (about 1/2 c.) powdered sugar
- 1 1/2 Tablespoons coconut milk and/or rum
- 1/4 teaspoon nutmeg
- 1 tsp. softened butter or coconut oil
- a sprinkle of nutmeg or pomegranate seeds, for garnish
- Oil and flour a standard 9″ x 5″ loaf pan or line with parchment and set aside. Preheat oven to 350F.
- Mix wet ingredients (eggs through vanilla) together in a large bowl. Whisk or sift dry ingredients in a separate bowl to remove any flour lumps, and then mix into the wet ingredients until no lumps remain.
- Pour batter into prepared pan and bake for 70 minutes, covering with foil halfway through to prevent burning. Remove from oven and allow to cool until just warm before removing from pan.
- Prepare icing by whisking together all ingredients in a small bowl. If you want icing to soak in a bit, drizzle on top of loaf while still a bit warm. If you’d prefer a tidy crust of icing, allow to cool completely before spreading icing on top. Garnish with a sprinkle of nutmeg or some pomegranate seeds.