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Loaded with the rich flavors of the holidays, this eggnog pound cake is a favorite for any winter celebration! Heat oven to 325 degrees. Prepare a tube pan by coating with cooking spray and dusting with flour. Using a stand or hand mixer, cream butter and shortening together. Mix in sugar and whip until light and fluffy.
If you want to make an Eggnog Glaze, whisk together 2 to 3 tablespoons eggnog (depending on how thin you want the glaze) with 2 cups confectioners’ sugar, and 1/2 teaspoon vanilla extract. Pour over cooled cake. If omitting the glaze, serve simply with a dusting of confectioners’ sugar, fresh fruit, or a raspberry sauce and ice cream.
You can substitute eggnog in your favorite pound cake recipe for the buttermilk, sour cream, cream cheese, or milk. I adapted this cake from my favorite whipping cream pound cake and was thrilled with the result.
With beater running, add flour and eggnog alternating into sugar mixture, starting and stopping with flour. Pour into prepared 10 inch tube pan. Bake for approximately 1 hour and 15 minutes. Test for doneness by inserting a skewer that should come out clean when cooked completely.
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