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Egg Nog Pound Cake
Egg Nog Pound Cake. Prepare the bundt pan by greasing it with shortening, adding flour, and then wrapping it with plastic wrap. Web sift together the flour, baking powder, salt, nutmeg and cinnamon.

Place the cranberries in a small bowl and cover with the rum or water. Grease two 8x4 loaf pans and preheat oven to 350f. Let cake rest in pan for 20 minutes before turning out onto rack to cool.
Web Making The Pound Cake Batter Make Sure All The Ingredients Are At Room Temperature.
Cream together the butter and sugar until light and fluffy. In a large mixing bowl, beat sugar and butter. If you're using fluted pans, i recommend using baker's joy spray to ensure the crevices are all coated well.
Sift Flour, Baking Powder, Salt, And Baking Soda Into A Medium Bowl;
Web egg nog cake: The eggnog flavor isn’t just contained to the cake, either. Grease and flour a 10 inch tube pan or bundt pan.
Add In The Eggs And Mix Until Combined.
Web cream the butter and sugar: Web in a large bowl, combine cake mix, nutmeg, eggs, eggnog, the melted butter and the rum. Web this homemade pound cake is delightfully dense and decadently rich with eggnog flavor.
Add Pound Cake Mix, ¾ Cup Eggnog, ½ Teaspoon Nutmeg And Eggs To Large Mixing Bowl.
Web coat paper with nonstick spray. This way the butter is nice and fluffy, and the ingredients. Web add the granulated sugar and cream together until light and fluffy.
Web Sift Together The Flour, Baking Powder, Salt, Nutmeg And Cinnamon.
Using an electric mixer on medium speed, beat butter until creamy, 30 to 45 seconds. In large bowl combine cake mix, vanilla pudding mix, eggnog, and oil: Grease and line a standard loaf pan with parchment paper.
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