Eggnog-Pecan Pound Cake

Eggnog-Pecan Pound Cake

From “Southern Living Annual Recipes Cookbook”

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

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.

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.

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.