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Eggnog Pound Cake
1 cup butter or margarine, softened
1/2 cup shortening
3 cups sugar
3 cups all-purpose flour
1 teaspoon baking powder
1 cup commercial dairy eggnog
1 cup flaked coconut
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 teaspoon 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 mixture. 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 325 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.
(another recipe suggests 1 teaspon each, vanilla, lemon, almond, sherry rum, brandy flavorings)