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Eggnog Pound Cake


  • 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
  • 6 eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract


  1. Heat oven to 325 degrees F. Grease well and flour a 10-inch tube pan.
  2. Cream butter and shortening.
  3. Gradually add sugar, beating well.
  4. Add eggs one at a time, beating well after each addition.
  5. Using a spoon, add flour to creamed mixture alternately with eggnog, beginning and ending with flour.
  6. Stir in coconut and flavorings. Blend well.
  7. Pour batter into prepared tube pan.
  8. Bake for 1 1/2 hours.
  9. Cool for 10 minutes in pan.
  10. Remove from pan.

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