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Christmas Eggnog Pound Cake

Difficulty: Medium
Serves: 14


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


    1. Preheat oven to 325F. 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 well-greased and floured 10-inch tube pan. Bake at 325F. for 1 1/2 hours. Cool 10 minutes in pan. Remove.


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