Eggnog Pound Cake

Eggnog. Any thoughts on eggnog? Personally I like it a lot – when I’m in the mood for it. And remember that I’ve got some… Mister Meike’s Kitchen likes it with lemonade at Christmas. I think that’s just plain wrong but different tastes and all that.

Anyway. We’ve had two nearly empty bottles lurking at the back of the cupboard so I decided to try out this Eggnog Pound Cake. Years and years ago we made lots of cake with eggnog but I haven’t had one for a long time.

I didn’t have quite enough eggnog so made it up with a splash of milk. Also, I only used half the amount of sugar and that was sufficient. I made the cake in a ceramic bundt pan and I was awfully scared the it would stick and I wouldn’t be able to get it out. I therefore greased it really well, maybe too well and dusted it with a fair amount of flour. The recipe says to leave the baked cake in the tin for 20 minutes before turning it out – and, miraculously, this worked really well. The cake just slid out.

2015/01/img_3300.jpg

At first I thought the cake wouldn’t rise. But eventually it did, beautifully. It just seemed to be taking quite a long time.

2015/01/img_3301.jpg

2015/01/img_3302.jpg

I glazed the cake – not only to cover up the bits of butter from greasing the pan, also to keep the cake fresh. I swirled the empty eggnog bottles with milk and used that for the glaze instead of neat eggnog. It was a bit more child-friendly that way.

2015/01/img_3303.jpg

It’s a lovely cake that smells and tastes awfully good. Everybody here loved it!

2015/01/img_3306.jpg

2015/01/img_3307.jpg

Baking and knitting

I’ve started my first big knitting project of the year and so knitting is all I do when I have some free time. Well, not quite true, I do some baking too but writing about it has somehow lost its priority spot. But at least I sometimes knit in the kitchen (when my iPad has run out of power and I need to plug it in because I’m hooked on Nurse Jackie on Netflix…)

I’m making a tunic for Miss Meike’s Kitchen and therefore I have to hurry up before she’s outgrown that size. (Although to be honest, that should not be too soon – the tunic is two sizes up from the one she’s currently wearing…)

2015/01/img_3286.jpg

I’ve been hankering after cinnamon rolls for some time. It’s been my Christmas craving. I’ve tried out a more Christmasy variation this time: Apple Gingerbread Cinnamon Rolls. The recipe is here.

I didn’t change anything about the dough which is quite heavy and dense. It needed longer to rise than just one hour.

2015/01/img_3287.jpg

I don’t think the original recipe requires enough apples for this, they barely covered the rolled-out dough. I’ll try double the amount next time. And I only used two thirds of the sugar for the filling, it was sweet enough for us.

2015/01/img_3288.jpg

I cut the rolled-up dough into 16 pieces, not 12, because that’s easier to do and the rolls are a bit smaller.

2015/01/img_3289.jpg

Covered, fittingly with a blessing, they went into the fridge overnight.

2015/01/img_3290.jpg

I was rather disappointed because they didn’t rise noticeably during their stay in the fridge but they had oozed a lot of apple juice.

2015/01/img_3291.jpg

The rolls rose during baking though so all was well in the end and the apple juice had turned into a thick syrup.

2015/01/img_3292.jpg

These are lovely rolls, something quite different and I can imagine they’d be rather nice for a wintery breakfast. I didn’t bother making a glaze because they are rather sticky thanks to the syrup.

2015/01/img_3293.jpg

Zucchini Pound Cake

We started 2015 with a lot of sorting and tidying up. It’s been a lot of work but it’s also been very satisfying. I personally started the New Year by unravelling last year’s work (I’d made a hat for me but it was just a tad too small), which was rather symbolic … of symbolism …

/home/wpcom/public_html/wp-content/blogs.dir/089/62211640/files/2015/01/img_3259.jpg

I still owe you a picture of the inside of our New Year’s Pie. It was tasty as every year and went down well. Here it is:

/home/wpcom/public_html/wp-content/blogs.dir/089/62211640/files/2015/01/img_3260.jpg

We started the year with my Dad’s birthday. This year I made a Zucchini Pound Cake. I had zucchini in the freezer for this recipe (the last portion is for a Zucchini Bread, coming soon…).* I used this recipe from i am baker. It’s the first recipe I’ve ever tried that requires cake flour. I’d never come across it before so had to google it. I found my answer on Nigella Lawson’s website and decided to try it her way. Basically, it’s normal flour mixed with corn starch and sieved a couple of times.

/home/wpcom/public_html/wp-content/blogs.dir/089/62211640/files/2015/01/img_3261.jpg
I used only half the amount of sugar required in the recipe. Absolutely sufficient.
The cake turned out well, with nice big air holes in it.

/home/wpcom/public_html/wp-content/blogs.dir/089/62211640/files/2015/01/img_3262.jpg

/home/wpcom/public_html/wp-content/blogs.dir/089/62211640/files/2015/01/img_3263.jpg
The zucchini needs to be dry for this cake and I think I dried it out too much, if that’s possible at all. It was really difficult to stir it in and so I ended up with a layer of zucchini near the bottom of the cake. It was alright, it just didn’t look that nice.
I made a lemon glaze for the cake, as per the original recipe.
I was quite surprised when I cut the cake and sampled a bit, it was rather dry but when we actually ate the cake, it was okay. Even a couple of days later it hadn’t gone noticeably more dry. Another zucchini recipe to keep….

/home/wpcom/public_html/wp-content/blogs.dir/089/62211640/files/2015/01/img_3264.jpg

/home/wpcom/public_html/wp-content/blogs.dir/089/62211640/files/2015/01/img_3265.jpg

* 15 Jan. 2015: I saw the other day that the blog where I saw the recipe I was going to try out has been closed down. Since I hadn’t saved the recipe anywhere, the frozen batch of zucchini will go into a vegetable curry…