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Recipe
Eggnog Pound Cake Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1753g | |
| Calories 6621 | |
| Calories from Fat 2745 | 41% |
| Total Fat 311.49g | 389% |
| Saturated Fat 148.09g | 592% |
| Trans Fat 34.26g | |
| Cholesterol 1317mg | 439% |
| Sodium 1688mg | 70% |
| Potassium 1108mg | 32% |
| Total Carbs 900.77g | 240% |
| Dietary Fiber 10.3g | 34% |
| Sugars 615.41g | 410% |
| Protein 73.43g | 117% |
Ingredients Convert Measures
- 3 c. flour
- 1 teaspoon baking pwdr
- 2 sticks butter
- 1/2 c. shortening
- 3 c. sugar
- 1 c. lowfat milk
- 5 Large eggs
- 1 teaspoon each vanilla, rum, brandy, almond, lemon flavor
Directions
- Sift flour measure add in baking pwdr, sift again. Cream butter and Large eggs one at a time beating thoroughly after each addition, add in the different flavors.
- Add in dry ingredients alternately with the lowfat milk, starting and ending with flour. Stir just sufficient after each addition to blend thoroughly. Don't beat. Preheat oven to 325 degrees. Bake in greased and floured 10 inch tube pan for 1 1/2 hrs without opening door. Cold 15 min before removing from pan. Turn on cutting board.
