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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.



 

 

 


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