Egg Nog Pound Cake

1 cup unsalted butter
1/2 cup  butter flavored shortening
3 cups  granulated sugar
6 eggs
3 cups cake flour
1/2 teaspoon ground nutmeg
1 cup eggnog
1 cup sweetened flake coconut or frozen coconut, thawed and drained
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 teaspoon golden rum or rum extract
1.       Preheat oven to 325. 
2.       Cut butter and shortening into chunks and cream them together. Gradually add sugar. Add eggs one at a time.
3.       Stir together flour and nutmeg. Alternate flour and eggnog: one cup flour, 1/2 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.
4.       Stir in the coconut, and then the vanilla, rum, and coconut flavoring.
5.       Pour into prepared pan(s)  (12-cup Bundt pan or tube pan or two large loaf pans), greased and floured  and place on the cookie sheet in the preheated oven. Bake for 90 minutes.
6.       Allow to cool 10 minutes in the pan, and then turn out onto a wire rack to finish cooling.
7.       Sprinkle with powdered sugar and serve. 

Cooking With Crevolyn
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