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Recipe : Entry # 5301
Sherrye Franklin
Recipe Title
Eggnog Pound Cake
Recipe Theme
Tallapoosa River EC
2 sticks butter, softened
1/2 cup butter flavored shortening
2 1/2 cups sugar
5 eggs
3 cups plain flour
1/4 teaspoon baking powder
1 1/2 cups prepared eggnog
1 teaspoon vanilla
1/2 teaspoon lemon extract
2 cups chopped pecans
Cream butter, shortening and sugar. Add eggs, one at a time, beating after each addition. Combine flour and baking powder. Add to butter mixture alternately with eggnog. Stir in flavorings and pecans. Pour batter into a greased and floured tube pan. Start in a cold oven and bake for 1 hour and 15 minutes at 325 degrees.