"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Egg Nog Pound Cake Recipe

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This recipe for Egg Nog Pound Cake, by , is from The Gandy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ethelene Hornsby
Added: Wednesday, November 16, 2005


2 sticks butter
1/2 c Crisco
5 large eggs
3 c sugar
1 t vanilla
1 t coconut extract
1 t almond
1 t lemon
1 t butternut extract
1 t rum extract
1 c evaporated milk
3 c cake flour

Cream butter, Crisco and sugar. Add egss one at a time. Add all extracts one at a time, mixing thoroughly after each addition. Alternately add flour and milk. Pour into a greased and floured tube pan. Bake at 300 one hour and 45 minutes.




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