Eggnog Cranberry Pound Cake

Eggnog Cranberry Pound Cake
1/2 cup dried cranberries
2 Tbs brandy

1 pkg (16.25 oz) yellow cake mix
1 pkg (3.4 oz) instant vanilla pudding
1/2 tsp ground nutmeg
4 eggs
1/2 coconut oil
1/4 cup brandy
1 cup eggnog

Preheat oven to 350 degrees F. Grease bundt cake pan.

Soak dried cranberries in 2 Tbs brandy for at least 15 minutes.

Mix cake mix, pudding mix, and nutmeg. Mix in remaining ingredients in order mixing well after each one. Stir in soaked cranberries.  Pour into prepared bundt cake pan. Bake for 40-45 minutes.

Let cool in pan for 10 minutes then turn onto cake plate and cool completely before glazing.

Eggnog Cream Cheese Glaze
2 Tbs butter, softened
3 oz cream cheese
1 tsp brandy (you could use vanilla extract instead)
1/4 tsp ground nutmeg
1 1/4 cup powdered sugar, sifted
4-5 Tbs eggnog

Beat first 4 ingredients. Mix in powdered sugar. Add eggnog until desired consistency. Pour over cooled cake.


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