Eggnog Pound Cake Recipe

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Eggnog Pound Cake

Yield: 4 servings

Eggnog Pound Cake

A flavorful blend of eggnog, nutmeg and cranberries makes this cake a natural holiday favorite.


  • 1/4 Cup Dried Cherries (chopped)
  • 1/4 Cup Dried Cranberries
  • 2 Tbsp. Brandy
  • 3 Cups All Purpose Flour
  • 2 Tsp. Baking Powder
  • 1/4 Tsp. Salt
  • 1/8 Tsp. Grated Nutmeg
  • 1 Cup Butter
  • 2 Cups Sugar
  • 3 Eggs
  • 1 Tsp. Vanilla Extract
  • 1 Cup Eggnog
  • Glaze
  • 2 Tbsp. Brandy
  • 2 Tbsp. Water
  • 3/4 Cup White Suga


  1. Marinate cherries and cranberries in brandy for 15 minutes.
  2. Preheat oven to 325 degrees. Grease and flour bundt pan.
  3. Cream butter and sugar.
  4. Beat in the eggs one at a time.
  5. Add vanilla.
  6. Sift together the flour, baking powder, salt and nutmeg.
  7. Add flour mixture alternating with the eggnog. Mix well.
  8. Add fruit mixture. Bake for 1 hour.
  9. Cool for 10 minutes.
  10. Glaze
  11. Combine brandy, water and 3/4 cup sugar.

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