Eggnog Pound Cake
Ingredients
1 C. butter or margarine; softened
1/2 C. shortening
3 C. sugar
6 eggs
3 C. all-purpose flour
1 C. commercial dairy eggnog
1 C. flaked coconut
1 tsp. lemon extract
1 tsp. vanilla extract
1/2 tsp. coconut extract
Cooking Instructions
Cream the 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 325 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)