Recipe for cooking eggnog pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Eggnog Pound Cake

1 c. butter
1 c. Crisco shortening
3 c. flour
1 c. commercial dairy eggnog
1 c. flaked coconut
3 c. sugar
6 eggs
1 tsp. lemon extract or flavoring
1 tsp. vanilla extract or flavoring
1 tsp. coconut extract or flavoring

Preheat oven to 325 degrees F. Grease well and flour a 10-in. tube pan.

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 prepared tube pan. Bake for 1 1/2 hours.

Cool 10 mins. in pan. Remove.