There are two things my son thinks are absolutely essential to have during the holiday season...cranberries and eggnog. He can hardly wait for Thanksgiving to be over so he can begin to see it popping up on the shelves. I have been hiding the 'nog in the back of the fridge so Andre' won't drink it all because I was planning to bake with it and was using it for Christmas breakfast. Considering I have made eggnog pound cake, egg custard pie and now these waffles...I am somewhat thankful that we will not see eggnog again for another year.
I did not plan for a large breakfast this morning because supposedly we are gathering early this year for Christmas dinner. Now of course we say that every year and if dinner is scheduled for one o'clock, we are typically eating by 3. But, of course, this would be the day that we eat on time, when we have a full belly from breakfast.
These waffles are nice and fluffy with a hint of holiday cheer--rum, nutmeg and cinnamon. Enjoy!
Eggnog Waffles
1-1/2 cups all-purpose flour
1 tbsp sugar
2-1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1 cup eggnog
2 tbsp butter
1 egg, lightly beaten
1 tsp vanilla
1 tsp rum
In a bowl, mix the flour, sugar, baking powder, spices and salt. Make a well in the center, and pour in the eggnog, butter, egg and flavorings. Mix until dry ingredients are evenly moist.
Heat waffle iron. Oil or spray with cooking spray. Pour a scoop of batter on the waffle iron. Cook until indicator light goes off or until browned.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
I have been on my feet for the last 10 hours baking. Clearly it is time to throw in the towel as things are starting to go wrong. I have a caketastrophe. I am finishing up an eggnog pound cake to take to Christmas dinner at my mother's tomorrow and the cake sticks to the bottom of the pan. What the..? Say it ain't so! I am somewhat of a perfectionist. The dessert lady can't take a less than perfect cake to dinner. But honestly, at this point, it is out of my hands...my body is telling me it's officially a wrap!
Everyone loves a good pound cake. This is not your typical pound cake with a pound of all the ingredients we love but aren't supposed to eat. It is much lighter...reminds me of a coffee cake even. I said I was tired but I didn't say I wasn't creative! I saved the cake by turning it upside down and drizzling it with a little glaze. You think anyone will notice? It tastes good so that is all that matters. Merry Christmas!
Eggnog Pound Cake
1 cup butter, softened
3 cups granulated sugar
6 large eggs
3 cups sifted cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup eggnog
2 teaspoons vanilla extract
2 tablespoons rum or brandy
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Generously grease and flour a 12-cup Bundt pan; set aside.
Beat butter at medium speed until creamy. Gradually add granulated sugar, beating 5-7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
Combine flour, baking powder, and salt. Add to butter mixture alternately with 1 cup eggnog, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in flavoring.
Pour half of batter into prepared pan. Combine cinnamon, nutmeg, allspice and cloves together. Sprinkle spices over batter. Swirl batters together, using a knife.
Bake at 350° for 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan and let cool entirely.
Glaze
1 c powdered sugar
3 tbsp whipping cream
1 tsp rum or brandy
Combine ingredients, stirring until smooth. Drizzle glaze over warm cake.
Garnish with powdered sugar, berries, whipped cream or vanilla ice cream. In the spirit of Christmas, I chose to go with sugared cranberries.
All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.
