ABC Eggnog Pound Cake with Crystal Rum Glaze

I was having the dreaded internet problem yesterday, thus the late post.

This is the last recipe baked as a group from Baking for Special Occasions by Flo Braker. It calls for 1 cup of eggnog. There  was no prepared eggnog to be found here in my part of Mexico. Most recipes use raw eggs, which I never use. I did find an "Amazingly Good Eggnog" recipe from Allrecipes.com. Not being fond of eggnog, I made 1/4th of the recipe and it was amazingly good - I think it would make a nice base for eggnog ice cream, as it is basically a custard enriched with cream. If you use this recipe, watch out! It calls for a huge amount of rum. I used about 1 tablespoon for the small amount that I made and added a bit of allspice and less sugar. I suggest reading the comments.

The cake is a straight forward bundt cake with currants soaked in rum, I used Meyer's Dark Rum, also in the glaze and eggnog. I took it to a dinner party and the guests enjoyed it. I found it somewhat dry. It would be fun to serve the above mentioned eggnog ice cream with it. Oh well, next time and next year.

Next year the ABC bakers will bake from The Weekend Baker by Abigail Johnson Dodge. It is full of recipes to challenge us.
Please check out the other bakers at http://avidbakerschallenge.blogspot.com/ Thank you Hanaa for monitoring this group during the year. I appreciate your support and hard work.

Best wishes to all for Happy Holidays and I look forward to baking with you in 2012! Take care, lola