Eggnog Pound Cake Ingredients
1 cup butter
1 cup Crisco shortening
3 cups all-purpose flour
1 cup commercial dairy eggnog
1 cup flaked coconut
3 cups granulated sugar
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon coconut extract Instructions
Heat oven to 325 degrees F. Grease well and flour a 10-inch tube pan.
Cream butter and shortening.
Gradually add sugar, beating well.
Add eggs one at a time, beating well after each addition.
Using a spoon, add flour to creamed
mixture alternately with eggnog, beginning and ending with flour.
Stir in coconut and flavorings. Blend well.
Pour batter into prepared tube pan.
Bake for 1 1/2 hours.
Cool for 10 minutes in pan.
Remove from pan.
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