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Eggnog Pound Cake

 

153

Yield

8

servings

Prep

15

min

Cook

90

min

Ready

130

min

Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 78537% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 19g 96%
Trans Fat 0g
Cholesterol 238mg 79%
Sodium 235mg 10%
Total Carbohydrate 39g 39%
Dietary Fiber 2g 7%
Sugars g
Protein 23g
Vitamin A 19% Vitamin C 1%
Calcium 8% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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