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Title: Eggnog Pound Cake - Sl 11/95
Categories: Dessert Cake Holiday Southern
Yield: 1 X 10" cake
| 1 | c | Butter or margarine; softened |
| 1/2 | c | Shortening |
| 3 | c | Sugar |
| 6 | Eggs | |
| 3 | c | All-purpose flour |
| 1 | c | Commercial dairy eggnog |
| 1 | c | Flaked coconut |
| 1 | ts | Lemon extract |
| 1 | ts | Vanilla extract |
| 1/2 | ts | Coconut extract |
: 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 mixture 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. Bake at 325F 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. Yield: 1 x 10" cake.
From Estelle K. Geno of Texas in November, 1995 "Southern Living" Typos by Jeff Pruett From: Jeff Pruett Date: 11-30-95 Cooking
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