Egg nog cake: A holiday recipe from the Advance archives - SILive.com

STATEN ISLAND, N.Y. -- 'Tis the season for egg nog! So we weren’t surprised when a reader reached out to us for an egg nog type of recipe.

We dug this concoction out of the Advance’s food archive.

The formula hails from the Advance Cookbook Contest in 2008 crafted by Kathie Pantaleo. It’s not clear on why the dessert is dubbed “Egg Nog Pound Cake." Its lemon and almond flavor notes, though, would compliment a serving of rum-spiked egg nog.

Pantaleo, then of Dongan Hills, told the Advance, “The recipe has been in my family since I was a kid. My mother used to make it. I remember she and a neighbor making it all the time. My mother was a great cook, and so was the neighbor. We used to love to go to her house when we were kids.”

The pound cake took first place at the cooking contest’s Taste-off in the “Delicious Desserts” category.

For successful pound cake that doesn’t crack on the surface, be sure that all the ingredients are at room temperature. Also let the cake cool for about 20 minutes in the pan. It can then be slipped onto a rack to cool some more.

The flavors in a basic pound cake can be jacked up with a half to full teaspoon of other ingredients like cardamom, cinnamon, grated orange or lemon peel. Also try spiking the batter with rum or Triple sec. Leftovers, if there are any, can be sliced and fried in butter and served warm with ice cream or fresh whipped cream.

RECIPE: EGGNOG POUND CAKE

Ingredients:

3 sticks margarine

3 cups granulated sugar

5 large eggs

3 cups all-purpose flour, sifted

1 teaspoon baking powder

1/2 pint sour cream

1 teaspoon vanilla extract

1 teaspoon lemon extract

1 teaspoon almond extract

Directions:

Preheat oven to 325 degrees. In a large bowl, cream margarine until fluffy. Add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and baking powder alternately with sour cream until well blended.

Pour into a greased and floured, 10-inch tube ban and bake for 1 hour and 30 minutes. Cool before serving.

-- Kathie Pantaleo

Let's block ads! (Why?)