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Eggnog Pound Cake


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 cup butter, room temperature
1 cup shortening
3 cups sugar
6 eggs
3 cups all-purpose flour
1 cup commercial dairy eggnog
1 cup flaked coconut
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon coconut extract


Preheat oven to 325 degrees F. Cream butter and shortening. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour, using a spoon, to creamed mixture alternately with eggnog, beginning and ending with flour. Stir in coconut and flavorings. Blend well. Pour batter into a well-greased and floured angel food cake pan or similar tube pan. Bake for 1 1/2 hours, then test to see if done; if not, keep baking until tester comes out clean. Cool 10 minutes in pan on rack, then turn out onto wire rack to cool completely.


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