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Eggnog Pound Cake


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 cup of butter
1 cup of Crisco shortening
3 cups of all-purpose flour
1 cup of commercial dairy eggnog
3 cups of sugar
6 large eggs
1 teaspoon of lemon extract
1 teaspoon of vanilla extract
1 teaspoon of butter 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 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.


Pairs Well With


Notes

If you have a little extra eggnogg during the holidays, try this cake and then serve it with eggnogg!

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