Pound Cake Challenge Week 14: Eggnog Pound Cake

Ingredients for Cake:
· ½ cup raisins or dried cranberries
· 2 tablespoons water
· 1 cup butter, room temperature
· 2 cups sugar
· 3 large eggs, room temperature
· 3 cups all-purpose flour
· 2 teaspoons baking powder
· ¼ teaspoon salt
· 1/8 teaspoon nutmeg
· 1 cup eggnog
· 1 teaspoon vanilla extract
· 1 tablespoon grated orange zest

Ingredients for Glaze:
· 3 tablespoons orange juice
· ¾ cup white sugar

Directions:
Soak raisins or dried cranberries in water for 15 minutes.
Preheat oven to 325 degrees. Grease a 10-inch bundt or tube pan.
Using an electric mixer on medium speed, beat butter until creamy. Add sugar and beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition.
In another bowl, sift together flour, baking powder, salt and nutmeg.
Mix together eggnog and vanilla.
At a low speed, add dry ingredients to butter mixture in 4 additions, alternately with eggnog. Begin and end with dry ingredients. Gently fold in orange zest, raisins and remaining water.
Spoon batter into pan, spread evenly. Bake 55-65 minutes or until a wooden skewer inserted in the thickest part of cake comes out clean.
Remove from oven and cool upright on a rack for 10 minutes.
Prepare glaze by mixing together orange juice and sugar.
Invert cake onto a rack, over a sheet of waxed paper. Use a pastry brush to brush the surface of the cake with the glaze. Cool completely before serving.