Eggnog Pound Cake - Sl 11/95 Recipe

+ Directions : : Cream 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 325F 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. Yield: 1 x 10" cake. From Estelle K. Geno of Texas in November, 1995 "Southern Living" Typos by Jeff Pruett From: Jeff Pruett Date: 11-30-95 Cooking