Eggnog Pound Cake - Sl 11/95 Recipe
Yield: 1 X 10" cakeRecipe by luhu.jp
Ingredients:
1 cup: Butter or margarine, softened
1/2 cup: Shortening,
3 cup: Sugar,
6: Eggs,
3 cup: All-purpose flour,
1 cup: Commercial dairy eggnog,
1 cup: Flaked coconut,
1 tsp: Lemon extract,
1 tsp: Vanilla extract,
1/2 tsp: Coconut extract,
Directions:
: Cream butter and shortening; gradually add sugar, beating well at
medium speed of an electric mixer. Add eggs, one at a time, beating
well after each addition.
: Add flour to creamed mixture alternately with eggnog, beginning
and ending with flour. Mix just until blended after each addition.
Stir in coconut and flavorings.
: Pour batter into a greased and floured 10-inch tube pan. Bake
at 325F for 1 hour and 30 minutes or until a wooden pick inserted in
center of cake comes out clean. Cool in pan 10 minutes; remove from
pan, and cool completely on a wire rack. Yield: 1 x 10" cake.
From Estelle K. Geno of Texas in November, 1995 "Southern Living"
Typos by Jeff Pruett From: Jeff Pruett Date: 11-30-95 Cooking
Source from luhu.jp
medium speed of an electric mixer. Add eggs, one at a time, beating
well after each addition.
: Add flour to creamed mixture alternately with eggnog, beginning
and ending with flour. Mix just until blended after each addition.
Stir in coconut and flavorings.
: Pour batter into a greased and floured 10-inch tube pan. Bake
at 325F for 1 hour and 30 minutes or until a wooden pick inserted in
center of cake comes out clean. Cool in pan 10 minutes; remove from
pan, and cool completely on a wire rack. Yield: 1 x 10" cake.
From Estelle K. Geno of Texas in November, 1995 "Southern Living"
Typos by Jeff Pruett From: Jeff Pruett Date: 11-30-95 Cooking
Source from luhu.jp