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Eggnog Pound Cake

mybakingaddiction.com · 2010 · 16

Against 462 pound cake recipes

Less egg than 98% of recipes and less butter than 83%.

See how all 462 pound cake recipes compare →

Get the method at mybakingaddiction.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.

  • Less egg than 98% of recipes: 40% of the flour weight against the typical recipe's 80%, about half as much.
  • Less butter than 83% of recipes: 61% of the flour weight against the typical recipe's 91%.
Butter: 61%, 12th percentileSugar: 147%, 67th percentileEgg: 40%, 1st percentileDairy: 7.9%, 33rd percentileLeavening: 2.5%, 69th percentileSalt: 0.4%, 40th percentileButterSugarEggDairyLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • Scant 1/2 cup dried currants (I used raisins)n/a
  • 2 tablespoons dark rum or water≈ 30 g
  • 3 cups all-purpose flour≈ 375 g
  • 2 teaspoons baking powder≈ 9 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 1/4 teaspoon nutmeg (preferably freshly grated)≈ 0.7 g
  • 8 ounces unsalted butter (at room temperature)227 g
  • 2 cups granulated sugar≈ 400 g
  • 3 large eggs (lightly beaten)≈ 150 g
  • 1 cup store-bought refrigerated (rather than canned eggnog)≈ 237 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 3/4 cup granulated sugar≈ 150 g
  • 2 tablespoons dark rum≈ 30 g
  • 2 tablespoons water≈ 30 g

flour 375 gbatter 1643 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.

  • Butter61% · 12th percentile
  • Sugar147% · 67th percentile
  • Egg40% · 1st percentile
  • Dairy7.9% · 33rd percentile
  • Leavening2.5% · 69th percentile
  • Salt0.4% · 40th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
55 to 65 minutes
median 60 minutes

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