Eggnog-Pecan Pound Cake

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    Eggnog-Pecan Pound Cake

    Eggnog-Pecan Pound Cake


    1 c. butter, softened

    ½ c. vegetable oil

    3 c. sugar

    6 eggs

    3 c. all purpose flour

    1 tbs. ground mace (I used nutmeg)

    1 tsp baking powder

    1 ½ c.. Prepared eggnog

    1 tsp vanilla extract

    1 tsp lemon extract

    2 c. coarsely chopped pecans


    Preheat oven to 350 degrees.  Beat butter and oil at medium speed of an electric mixer about 2 minutes.  Gradually add sugar, beating at medium speed 5 – 7 minutes.  Add eggs; beat until smooth.


    In a large bowl, combine flour, mace, and baking powder.  Alternately beat dry ingredients and eggnog into butter mixture, beating until well blended.  Stir in flavorings; fold in pecans.  Pout batter into greased and flouted 10 in tube pan.


    Bake 1 hour and 15 minutes or until a toothpick inserted in center of cake comes out clean.  (I recommend checking at one hour 5 minutes, and one hour 10 minutes.)  After 45 minutes, cover loosely with aluminum foil to prevent excessive browning.  Cool cake in pan on a wire rack f10 – 15 minutes.  Remove from pan, and cool completely on a wire rack.  Yield: about 12 servings.

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    Re: Eggnog-Pecan Pound Cake

    This sounds yummy.  I am going to try it this weekend.  Thanks for posting lemon!

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    Re: Eggnog-Pecan Pound Cake

    You are welcome!  Just remember to cover with the foil at 45 minutes.  I had to use an offset spatula to separate from the sides of the pan.