Eggnog Pound Cake with Crystal Rum Glaze

I’ve never understood eggnog as a beverage, but with eggs, cream, sugar and nutmeg as some of its components, I can appreciate its merits as a baking ingredient. This moist cake is how all eggnog should be consumed: by the slice, redolent with nutmeg and studded with rum-soaked currants.

I followed the recipe exactly and it turned out perfectly. The cake was a lovely golden yellow colour with a very fine crumb; I particularly liked the effect of the sugar-water-rum glaze which dried to form a sparkling, crispy crust.

This delicious cake is the perfect embodiment of one of the flavours of the holiday season…. It was so popular, I baked a second batch in small loaf pans to give as gifts.