Serves: 13
Total Calories: 582
Blend together butter and shortening using an electric mixer on medium speed. Gradually add sugar; beat until fluffy. Add eggs, one at a time, beating well after each addition. Use a spoon to stir in flour alternately with eggnog. Blend in extracts and coconut. Pour into a greased and floured 10" tube pan. Bake at 325 degrees for 1-1/2 hours; cool for 10 minutes before removing from pan.
A pair of hinged shutters make a great spot for keeping track of holiday wish lists, get-togethers, church bazaar and classroom party dates... simply tack up notes with poster putty.
This Eggnog Pound Cake recipe is from the Christmas with Family & Friends Cookbook. Download this Cookbook today.
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