Eggnog Pound Cake
Servings 16 servings
Calories 463kcal
Equipment
- stand mixer with paddle attachment, or hand mixer and large bowl
- 12-cup Bundt pan or tube pan or two large loaf pans, greased and floured
- cookie sheet (for catching any potential drips)
- wire cooking rack
Ingredients
- 1 cup unsalted butter
- ½ cup butter flavored shortening
- 3 cups granulated sugar
- 6 eggs
- 3 cups cake flour
- ½ teaspoon ground nutmeg
- 1 cup eggnog
- 1 cup sweetened flake coconut or frozen coconut, thawed and drained
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 teaspoon golden rum or rum extract
Instructions
- Preheat oven to 325° F/165° C.
- Cut butter and shortening into chunks and cream them together. Gradually add sugar. Add eggs one at a time.
- Stir together flour and nutmeg. Alternate flour and eggnog: one cup flour, ½ cup eggnog, one cup flour, the rest of the eggnog, and then the rest of the flour. Keep the mixer going slowly, scraping down the edges as necessary.
- Stir in the coconut, and then the vanilla, rum, and coconut flavoring.
- Pour into prepared pan(s) and place on the cookie sheet in the preheated oven. Bake for 90 minutes.
- Allow to cool 10 minutes in the pan, then turn out onto a wire rack to finish cooling.
- Sprinkle with powdered sugar and serve. Also good with a scoop of ice cream on the side.
Nutrition
Calories: 463kcal | Carbohydrates: 57g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 101mg | Sodium: 37mg | Potassium: 105mg | Fiber: 1g | Sugar: 39g | Vitamin A: 476IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg