Eggnog Pound Cake

• 1 c. butter or oleo, softened
• 1/2 c. shortening
• 3 c. sugar
• 6 eggs
• 3 c. all-purpose flour
• 1 c. dairy eggnog or Borden canned eggnog
• 1 c. coconut
• 1 tsp. lemon flavoring
• 1 tsp. vanilla flavoring
• 1/2 tsp. coconut flavoring
• 1 c. pecans, chopped

1. Cream butter and shortening; gradually add sugar, beating well at medium speed.
2. Add eggs, one at a time, and beat well after each addition.
3. Add flour to creamed mixture alternately with eggnog, beginning and ending with flour.
4. Mix just until blended after each addition.
5. Stir in coconut and flavorings.
6. Pour batter into a floured tube pan.
7. Bake at 325u0b0 for 1 hour and 30 minutes. Cool in pan 10 minutes.
8. Remove from pan and cool completely on wire rack.

butter, shortening, sugar, eggs, allpurpose, eggnog, coconut, lemon flavoring, vanilla flavoring, coconut flavoring, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=729980 (may not work)