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Eggnog Pound Cake Recipe

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This recipe for Eggnog Pound Cake is from Momma Whitley's Munchies II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Cups Granulated Sugar
1 Cup Butter, at Room Temperature (no substitution)
6 Large Eggs at Room Temperature
3 Cups Sifted All-Purpose Flour
1 Cup Plain Eggnog (no alcohol or spices added)
1 Tablespoon Vanilla Extract
Directions:
Directions:
Preheat the oven to 325º.

Grease a tube pan with solid vegetable shortening then sprinkle flour or granulated sugar over the shortening.*If you have a 2-part, 10-inch tube pan, wrap aluminum foil around the outside of the bundt pan to prevent any batter from leaking out.

In the bowl of your stand mixer, cream butter until smooth. Add sugar and mix until smooth about 2 to 3 minutes on medium speed.

Add eggs, one at a time, beating well after each addition.

Add flour and eggnog alternately to sugar mixture, beginning and ending with flour.

Add vanilla and mix on low to medium until well combined.

Pour batter into a buttered and floured prepared 10-inch tube or bundt pan. Bake for 1 hour 15 minutes.

Cool in the pan for 20 to 25 minutes before inverting onto a serving tray to cool completely.

Store in an airtight container on the countertop 3 to 4 days.

 

 

 

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