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Eggnog-Pecan Pound Cake

Source of Recipe


From "Southern Living Annual Recipes Cookbook"






List of Ingredients



• 1 cup butter or margarine, softened
  
• 1/2 cup vegetable oil
  
• 3 cups sugar
  
• 6 large eggs
  
• 3 cups all-purpose flour
  
• 1 tsp baking powder
  
• 1 Tbsp ground mace
  
• 1-1/2 cups refrigerated eggnog
  
• 1 tsp vanilla extract
  
• 1 tsp lemon extract
  
• 2 cups coarsely chopped pecans
  






Instructions



1. Beat butter and vegetable oil at medium speed with electric mixer about 2 minutes. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
   
   
2. Combine flour, baking powder, and mace; add to butter mixture alternately with eggnog, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in flavorings; fold in chopped pecans. Pour batter into a greased and floured 10-inch tube pan.
   
   
3. Bake at 350° F for 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean; cover cake loosely with aluminum foil after 45 minutes to prevent excessive browning. Cool cake in pan on a wire rack 10 to 15 minutes; remove from pan and let cool completely on wire rack.
   
   Makes one (10-inch) cake.