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Egg Nog Pound Cake

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Submitted by: dr_amp

 

This festive pound cake has plenty of added flavor that makes it perfect for the holidays. The egg nog glaze is the perfect topping for this dessert.
 

Ingredients

  • Cake Batter:
  • 2 sticks butte
  • r1/2 cup vegetable shortening
  • 6 large eggs
  • 3 cups granulated sugar
  • 1 cup egg nog
  • 3 cups cake flour
  • 1 tsp each ground cinnamon
  • 1 tsp ground clove
  • 1 tsp French vanilla extract
  • 1 tsp almond extract
  • 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 1 tsp butter extract
  • 1 tsp nut extract
  • 1 tsp caramel
  • 1 tsp black walnut
  • 1 tsp rum extract
  • 2 tsp nutmeg
  • 2 tsp ginger
  • Glaze:
  • 1/2 cup sugar
  • 1/2 cup egg nog
  • 1 tsp each of all extracts and spices used in cake

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Method

Preheat oven to 275 degrees. Cream butter and shortening with sugar. Add eggs one at a time. Add half of flour, then half of egg nog and mix until smooth. Repeat with remaining flour and egg nog. Combine with other ingredients and mix well. Spray bundt or tube pan with cooking spray. Pour mixture into pan and bake 1 hour and 45 minutes. Let cake rest in pan about 30 minutes, then turn onto cake plate. Pour all ingredients for glaze into a small saucepan. Cook over medium low heat 15-20 minutes until reduced about half in volume, stirring frequently. Glaze will be very bubbly. Glaze is done when it can thoroughly coat the back of a spoon. Use a turkey baster to pour glaze over cake while still warm.

 

Notes:

 

Number of Servings: 12

 

Submitted by: dr_amp ()

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