Eggnog Pound Cake

Recipe Ingredients

1 cup	198g / 7oz	Butter or margarine - soft
1/2 cup	99g / 3.5oz	Shortening
3 cups	594g / 20oz	Sugar
6		Eggs
3 cups	187g / 6.6oz	Flour
1 cup	198g / 7oz	Eggnog
1 cup	93g / 3.3oz	Coconut - flaked
1 teaspoon	5ml	Lemon extract
1 teaspoon	5ml	Vanilla
1/2 teaspoon	2.5ml	Coconut extract

Recipe Instructions

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" tube pan and 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.

Source:
Eating Well Magazine - May/June, 1993

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