Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Christmas Eggnog Pound Cake
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- #59705
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 cup butter
1 cup shortening
3 cups all-purpose flour
1 cup commercial dairy eggnog
1 cup flaked coconut
3 cups sugar
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon coconut extract
directions
Preheat oven to 325 degrees F.
Cream together the butter and shortening. Gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Using a spoon, add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Stir in coconut and flavorings. Blend well. Pour batter into well-greased and floured 10-inch tube pan. Bake at 325 degrees F. for 1 1/2 hours. Cool 10 minutes in pan. Remove.
added by
kitchencookies3kids
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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reviews & comments
November 17, 2007
I have made this several times in the past and it is soooo good! It turns out super moist every time, no frosting or toppings needed!