This eggnog pound cake is both dense and moist. The eggnog blends into this cake seamlessly and the glaze made from eggnog and dark rum adds the perfect sticky-sweet finish.
OK, I had the cake, and yeah, it is dry and heavy. Probably needs more butter to make it less dry. Some pound cake recipes call for baking powder for additional leavening, so maybe this one needs it too. This recipe is sponcon, though, so it's possible that no one at Fine Cooking actually tested it.
airdrie, you're confusing liquid/volume measures, where 1 cup is 8 fluid ounces, with weights, which are just ounces. King Arthur Flour lists cake flour at 4.25 oz. per cup. So for this recipe, 8 oz. flour in weight works out to be 1.882 cups in volume. As it happens, your addition of 7/8 cup to the original 1 cup of your interpretation, for a total of 1.875 cups of flour, actually works out to be pretty much exactly what the recipe calls for.
I just made this cake and haven't cut into it yet (just out of the oven; still cooling), but the batter seemed to be about the right consistency when I poured it into the pan.
Fine cooking you need to edit this recipe - 1 cup (8oz) of flour makes no sense for this size of loaf pan - would be pudding .
I added another 7/8 cup and another egg and got a decent size cake but a bit dry and heavy - the recipe needs an edit
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