Before we get to the recipe (which is awesome) I wanted to take care of a little house keeping…..
First, Thank you all for caring so much about sweet Penelope (the pig). Just this evening she started to get her legs back!!! We are so thankful! She is not walking well, but she is able to get up and take a few steps at a time. We cheered so loudly we startled her! I’m telling you that this little pig has been such a joy to have with us. If you are thinking a micro mini pig might be a good fit for your family I can say that we adore her!
The house….we are at about 80% complete on the decorations at this point. It feels so good to see all the lights sparkling. As this is the first year we have a real front porch we are really doing it up! It’s almost done and then I will post the pictures. Let’s just say if Santa has trouble finding our house it wont be from lack of trying to get his attention!!!
Lastly….tomorrow (December 7th) is my birthday. I have decided that I am going to be 27. I have felt no need to explain my thoughts on that any further….I simply announced it and left it there. Yes I heard the comments from my loved ones saying things like “yeah sure”…”not even close”….(my real age will be 42). In my head I feel 27. So who am I bothering (other than my oldest child who seems annoyed by it…which makes it so much the better) ? So with that, I announce to you that I will be 27ish. In truth I have no desire to be younger….I have learned so much over these 42 years….I refuse to give that up! I just like the sound of 27, besides….I’ve had two kids. Things were higher and tighter when I was 27. I’m just saying…
Anywho….Let’s bake some holiday goodies!!! This cake can be baked as one full size bunt cake or 2 full size loaves (which is what I did tonight) or 4 mini loaves. Wrap them and give them as gifts. They are that good and totally worthy. You will see I did not glaze them yet. When giving the cakes as gifts I prefer to make the glaze and give it with the cake not on it. It’s so much neater looking. That’s up to you though.
Homemade Eggnog Pound cake ~ Tamatha Mavraides
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1/2 teaspoon freshly ground nutmeg
2 sticks of butter softened
1 cup white sugar
1 cup brown sugar (not tightly packed)
3 large eggs
1 tablespoon pure vanilla extract
1/2 cup sour cream
1 cup best quality eggnog
Here we go….
Line your loaf pans (if using) with parchment paper and then spray with oil spray). Heat your oven to 350 degrees.
In a separate bowl mix together the flour, salt, baking powder, and nutmeg. Set aside.
In the work bowl of your standing mixer cream the butter and sugars together.
Add the eggs one at a time. Mixing well after each egg. Then add the vanilla and mix well.
Next add the sour cream. Mix well again.
Alternate adding the eggnog with the dry ingredients. Give the batter a good mix and stop. Do not over mix. Nobody likes a tough cake.
Transfer the batter to the prepared pans (tap the pans on the counter to release any bubbles) and bake until a cake tester comes out clean. Today I made 2 full size loaves. It took about 75 minutes to bake them. The time will change based on the size of the pans.
Remove the cakes from the pans and allow to cool on a wire rack. When the cakes are totally (COMPLETELY) cool you can wrap them in any gorgeous wrapping of your choice. When I am giving my food gifts away I will share my favorite ways to wrap up the goodies.
Or you can simply cool the cakes and get a knife. No judgment here! This is simply scrumptious. Period. This cake tastes like Christmas..the eggnog and the nutmeg shine without being too much. It looks so simple then fills your mouth with moist buttery eggnogy goodness. YUM.