Eggnog Pound Cake
Yield
8 servingsPrep
15 minCook
90 minReady
130 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine, soft |
|
| ½ | cup |
vegetable shortening
|
*
|
| 3 | cups |
sugar
|
|
| 6 | large |
eggs
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | cup |
eggnog
|
|
| 1 | cup |
coconut
flaked |
*
|
| 1 | teaspoon |
lemon extract
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
coconut extract
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine, soft |
|
| 118 | ml |
vegetable shortening
|
*
|
| 7.1E+2 | ml |
sugar
|
|
| 6 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 237 | ml |
eggnog
|
|
| 237 | ml |
coconut
flaked |
*
|
| 5 | ml |
lemon extract
|
*
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
coconut extract
|
* |
Directions
Cream butter and shortening.
Gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition.
Add flour to creamed mexture alternately with eggnog, beginning and ending with flour.
Mix just until blended after each addition.
Stir in coconut and flavorings.
Pour batter into a greased and floured 10 inch tube pan and bake at 325℉ (160℃) for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean.
Cool in pan 10 minutes; remove from pan and cool completely on a wire rack.
