This is really good sliced and topped with French vanilla ice cream and spoonful or two of sweetened canned cherry pie filling. Or bake it in mini loaf pans and serve it like a quick bread.
Eggnog Poundcake
1 c. butter
½ c. shortening (I use butter)
3 c. sugar
6 eggs
3 c. all-purpose flour
1 c. eggnog
1 c. flaked coconut (optional.... I don't use it)
1 tsp. lemon extract (can sub orange juice concentrate instead if you dont have any)
1 tsp. vanilla extract
1 tsp. coconut extract (dont leave this out)
Powdered sugar
Cream butter & shortening, gradually add sugar, beating at medium speed. Add eggs one at a time, beating well after each egg. Add flour to creamed mixture alternating with eggnog-- beginning and ending with flour. Mix until just blended after each addition. Stir in coconut and flavoring. Pour batter into well-greased and floured 10" tube pans. Bake at 325º for 1-1½ hours or until toothpick comes out clean. Cool in pan for 10 minutes. Makes 2 loaves or 1 bundt cake.
Not my recipe. Here's where it's from: http://www.geocities.com/Heartland/Ridge/4809/xmas.html
Eggnog Poundcake
1 c. butter
½ c. shortening (I use butter)
3 c. sugar
6 eggs
3 c. all-purpose flour
1 c. eggnog
1 c. flaked coconut (optional.... I don't use it)
1 tsp. lemon extract (can sub orange juice concentrate instead if you dont have any)
1 tsp. vanilla extract
1 tsp. coconut extract (dont leave this out)
Powdered sugar
Cream butter & shortening, gradually add sugar, beating at medium speed. Add eggs one at a time, beating well after each egg. Add flour to creamed mixture alternating with eggnog-- beginning and ending with flour. Mix until just blended after each addition. Stir in coconut and flavoring. Pour batter into well-greased and floured 10" tube pans. Bake at 325º for 1-1½ hours or until toothpick comes out clean. Cool in pan for 10 minutes. Makes 2 loaves or 1 bundt cake.
Not my recipe. Here's where it's from: http://www.geocities.com/Heartland/Ridge/4809/xmas.html
