2 Tbsp lemon pepper
1 Tbsp dry oregano
1 Tbsp dry basil
1 Tbsp black pepper, fresh ground
1 Tbsp brown sugar
1 Tbsp garlic salt
1 /2 tsp cinnamon
1 tsp dry ground rosemary
1 Tbsp paprika
1 Tbsp onion powder
Combine all ingredients and store in an airtight container
This bundt cake brings back memories of family gatherings on Bellewood Drive where sweets were as much a part of the celebration as the presents under the tree. The warm notes of cinnamon and honey make it a natural fit for holiday mornings or as the perfect finish to a Christmas feast. The pomegranate glaze adds a bright, tart finish that keeps things interesting. Make sure to grease every nook and cranny of your bundt pan thoroughly. Use butter and dust with flour for a clean release. Also, letting the cake cool for a solid twenty minutes before flipping is key to avoiding a sticky mess.
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Serves 6 Preheat oven to 375° F On a bias, slice half-inch thick slices of bread. Place the bread in…
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