This cake was baked when I was a young child by my grandparents, and it has always been a family favorite. Fudge frosting is ideal.
| Prep Time: | 35 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 16 |
| Yield: | 1 – 10 inch tube or Bundt pan |
Ingredients
- ¼ cup dried blueberries
- ¼ cup chopped dried cherries
- ¼ cup dried cranberries
- 2 tablespoons brandy
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅛ teaspoon freshly grated nutmeg
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup eggnog
- 2 tablespoons brandy
- 2 tablespoons water
- ¾ cup white sugar
Instructions
- In a small bowl, combine dried blueberries, dried cherries, dried cranberries, and 2 tablespoons brandy. Soak for 15 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan or Bundt pan. Sift together the flour, baking powder, salt, and nutmeg; set aside.
- In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the eggnog, mixing just until incorporated. Fold in soaked fruit mixture. Spread batter into prepared pan.
- Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack.
- In a small bowl, mix together brandy, water, and 3/4 cup sugar. With pastry brush, brush entire surface of cake with glaze. Cool completely before serving.
Nutrition Facts
| Calories | 387 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 106 mg |
| Sugars | 40 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
In one part of the recipe it says cook: 1 hour 5 min, in another part the recipe it says bake 55 minutes. I had to bake it longer than 55 minutes, checked it after adding 20 more minutes – then added 8 more. Baked it in a Nordic Ware bundt pan – maybe that’s what caused the cake not to be done at 55 minutes.
I leave out the liquor, add dried pineapple and bake in mini muffin pans. I call them “Royal Diadems!” Only reason I didn’t give 5 stars was I haven’t landed on exact ratios to please me. It’s fun!
This recipe makes a gorgeous batter and a beautifully moist delicious cake! I omitted the brandied fruit (per my 7 yo ‘s request) and it still came out wonderful. I did substitute Disaronno for the glaze (personal preference) and it made for a sweet, crunchy crust. Cannot wait to devour and make again!
Awesome recipe! Great taste. Replaced the brandy with spiced brown rum. Added some almonds in the batter. And I heated up the sugar, water and rum glaze so that the sugar dissolved. So making this again for Christmas!
This is a wonderful cake for the Holiday. I didn’t have any fruit..but I used sliced maracino cherries soaked in rum. i also topped it with toasted slivered almonds. my whole family loved it.
I made quite a few changes but still this came out excellent; it was delicious, soft and moist. First off, I had only dried cranberries so I added 1 cup cranberries and reduced the sugar by 1/4 cup. I also added 1/2 cup of almonds. Then I added 6oz of salted butter instead of 8oz (1 cup) and did not add salt. I did add 2tbsp of oil though. Also,I made the glaze with eggnog (instead of water), brandy and sugar. It came out perfect with the right amount of sweetness.
Followed the recipe and I really like the taste, but it came out pretty dry.
This cake was a big hit at Thanksgiving dinner. I only used dried cranberries and cherries because that is what I had on had. I didn’t use the brandy called for either. I used two tablespoons water and a 1/8 teaspoon rum extract. In the glaze instead of water I used two tablespoons of eggnog and brandy extract. I will make this again.
really taste , i used 1 cup of cranberries only for fruitsand i added 1 tbs ginger.
Very delicious! Can’t taste the eggnog; I didn’t have cranberries so I did what another reviewer did, I substituted fresh blueberries and cherries in proportions to equal 3/4 cup and soaked these in the sherry I had instead of brandy.
Moist, tall cake. I didn’t have any dried fruit, so instead I used 6oz. fresh blueberries and 6oz. cooked fresh cranberries. Also didn’t have brandy, so I used rum instead. For the glaze, I mixed together cranberry juice, rum and powdered sugar. The eggnog flavor really came through and I think this is one of the best pound cakes my husband and I has ever eaten! We aren’t sharing it with anyone!
An instant holiday favorite! I can see myself making this every year! I was going to take this to work, but my husband wouldn’t let me. 🙂 Thanks a bunch!
I made this recipe last year for friends and family, it was a hit! They asked me to do it again this year. I made individual loafs.
This is destined to become a family holiday favorite. So good!