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Christmas Eggnog Pound Cake
1 cup of butter
1 cup of Crisco shortening
3 cups of all-purpose flour
1 cup of commercial dairy eggnog
1 cup of flaked coconut
3 cups of sugar
6 eggs
1 teaspoon of lemon extract
1 teaspoon of vanilla extract
1 teaspoon of coconut extract
Preheat oven to 325ºF. 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 well-greased and floured 10-inch tube pan. Bake at 325ºF. for 1 1/2 hours. Cool 10 minutes in pan. Remove. |
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