Eggnog Pound Cake
  • 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
  1. Preheat oven to 325ºF.
  2. 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.
If you have a little extra eggnogg during the holidays, try this cake and then serve it with eggnogg!