Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Eggnog Pound Cake




Source of Recipe


Magnolia






List of Ingredients



• 1 cup butter, softened
  
• 2 cups sugar
  
• 3 cups all-purpose flour
  
• 4 eggs
  
• 1 cup eggnog
  
• 1/4 teaspoon baking soda
  
• 1 1/2 teaspoons rum
  
• 1 teaspoon grated nutmeg
  
• Glaze:
  
• 1 cup powdered sugar
  
• 1 teaspoon rum
  
• Eggnog to make a glaze consistency
  






Instructions



1. Cream together butter and sugar; add eggs one at a time, beating well. Sift dry ingredients; add the butter mixture alternating with the eggnog. Add rum and mix well. Pour into greased bundt or tube pan and bake 40 minutes at 350 degrees, or until cake tests done. Do not overbake.
   
2. Glaze: Combine all ingredients and pour over cooled cake and top with sliced almonds, if desired.