Well, how did it go? Christmas, I mean. Whether you celebrate or not, I hope these last few days have been absolutely grand. I haven’t posted in a while -a long while- which I didn’t quite realize until I started writing this post. Five days ago.

Yep, five days. I am a really slow typist to be sure, but things got in the way and in lieu of eating and drinking in the manner I am accustomed at this time of year, I was busy with a sick kiddo, then a sick me. We are now weighing in at “passable” on the feeling again like humans scale. National Eggnog Day came and went and here we are.

For eggnog this actually works for me. I am absolutely not done with it yet. If you are a little like me, you may already be planning your annual eggnog-flavored coffee creamer stash, now that the pumpkin spice creamer you hoarded a month ago has dwindled. I understand and am totally with you.

I’m not one to pour a bunch of eggnog into a cake recipe because though it can work beautifully, frankly I would rather just drink that. This pound cake recipe piles in the flavor from the cake to the soak, to the glaze on top. What you get is decidedly quite noggy, keeps well, and makes a nice post-holiday hostess gift. Or boozy breakfast. Your choice.

Tipsy Eggnog Pound Cake

1 c. (two sticks) unsalted butter, room temperature
1/2 c. cream cheese
3 c. sugar
5 eggs, room temperature
3 c. cake flour, sifted
1 tsp. kosher salt
1 tsp. baking powder
1/4 tsp nutmeg
1 Tbsp. vanilla extract
1 tsp. lemon extract
1 tsp. almond extract
2 tsp rum
1 Tbsp brandy
1 c. sour cream

1/2 c.powdered sugar
1 Tbsp. brandy
Pinch kosher salt
water, as needed

For the cake:

Preheat the oven to 325F.
Prepare one bundt cake pan, two loaf pans, or four to six mini loaf pans prior to mixing. (I spray mine with pan spray, line with parchment, then lightly spray the paper.)

Sift the flour, salt, baking powder, and nutmeg together and set aside.
Cream the butter and cream cheese together until smooth. Add the sugar a cup at a time on low speed. Kick the speed up to medium-high and cream until the mixture takes on a thick, mayonnaise-like texture.
Add the eggs one by one, allowing each to incorporate fully before adding the next. Scrape the bowl down with a rubber spatula.
Add the flour mixture and mix on low speed until almost fully incorporated. Scrape the bowl down again.
Mix the extracts, rum, brandy, and sour cream together. Add the mixture to the cake batter and fold in by hand with the rubber spatula.
Pour the batter into your prepared pan(s) and smooth the top. Bake until the middle springs back when pressed. This will take up to 70 minutes for a bundt or larger loaf, closer to 45 minutes for smaller loafs.

This part is optional- if you want a boozier cake, combine 1/2 c. water, 1/2 c. sugar, and a small pinch of salt in a small pan and bring up to a simmer. Once the sugar is fully dissolved, remove from heat. Add brandy, to taste. While the cake is still very warm, brush the brandy mixture on, allowing each application to soak in before adding the next.

With a wire whisk, combine the powdered sugar, brandy, and salt. Add the water a few drops at a time until you get a thick, ropy texture. Dip a spoon into the glaze and waggle it over the cake to create stripes.

Eat with reckless abandon. IMG_20151226_171605148

Soooo… have you started planning for Thanksgiving yet? If you’re still not quite in the spirit of shopping your way through throngs of people, cooking for days on end, consuming a nearly unreal amount of carbs, then collapsing in a happy, exhausted pile on the sofa in front of the yule log video with your given and/or chosen family…deep breath

…this will definitely tip you in that direction.

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Cream Cheese Pumpkin Bundt Cake

8 oz cream cheese, room temp
12 oz (3 sticks) unsalted butter, room temp
2 c. sugar
1 c. light brown sugar
2 tsp. kosher salt
1 tsp. fresh ginger, peeled and grated
1 c. pumpkin puree
6 eggs, room temp
3 c. all-purpose flour

for the streusel:
1 c. all-purpose flour
1/4 c. sugar
2 Tbsp. light brown sugar
Pinch kosher salt
2 Tbsp candied orange peel, finely chopped
4 oz (1 stick) unsalted butter, ice cold, cut into 1/2″ pieces

Preheat the oven to 325F.
Butter and flour a 12 cup bundt pan. Set aside.
In a mixer fitted with a paddle attachment, cream the cream cheese and butter together on medium speed until combined and smooth.
Add the sugars and and salt and mix on medium speed for ten minutes, scraping the bowl down every 2-3 minutes.

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On low speed, add the eggs one at a time. Be sure to scrape down the bowl every other egg or so.
Still on low speed, add the flour and mix until just combined.
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Pour into the prepared pan and smooth the top.

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For the streusel: Place all of the ingredients in the bowl of a food processor and pulse until the streusel comes together and begins to form nuggets. Do not overmix. Sprinkle evenly over the cake batter.

Bake for 30 min., rotate the pan, and lower the oven temperature to 300F. Bake an additional 45 min., or until a skewer inserted into the middle comes out clean and the cake springs back when gently pressed.

Allow to cool on a wire rack for at least 15 minutes and up to 30 minutes before removing from the pan.

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Allow to cool to room temperature before slicing, then eat with reckless abandon.