Eggnog Pound Cake Recipe

Name: Eggnog Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. butter; 3 c. sugar; 3 c. plain flour; 1 c. flaked coconut; 1 tsp. vanilla extract; 1/2 c. shortening; 6 eggs; 1 c. dairy eggnog; 1 tsp. lemon extract; 1/2 tsp. coconut extract

Servings: persons

1
Cream butter and shortening.
2
Gradually add sugar, beating well at medium speed of electric mixer.
3
Add eggs, one at a time, beating well after each.
4
Add flour to creamed mixture alternately with eggnog, beginning and ending with flour.
5
Mix just until blended after each addition.
6
Stir in coconut and flavorings. Pour batter into a greased and floured 10-inch tube pan.
7
Bake at 325u00b0 for 1 1/2 hours, or until wooden pick inserted in center comes out clean.
8
Cool in pan for 10 minutes.
9
Remove from pan; cool completely before storing.

2086

kcal

Calories

Fat

320

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. butter, 3 c. sugar, 3 c. plain flour, 1 c. flaked coconut, and more.

Yes, Eggnog Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggnog Pound Cake

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