1/2 cup Lawry’s seasoned salt
2 Tbsp Onion powder
2 Tbsp Sweet paprika
1 Tbsp Cayenne pepper
1 Tbsp Ground white pepper
2 tsp Garlic powder
1 Tbsp Black pepper, freshly ground
1 tsp Dry mustard
1 tsp Dried oregano
1 tsp Dride thyme
Combine all ingredients and mix well.
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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