Eggnog Pound Cake

A rich dessert for the holidays. Cut in small slices.

1/2 pound butter or margarine
1/2 cup shortening
3 cups sugar
5 eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
1 cup dairy sour cream
1 teaspoon vanilla
1 teaspoon lemon extract
1 teaspoon almond extract
1 teaspoon sherry
1 teaspoon rum flavoring
1 teaspoon brandy flavoring

Oven: 325 degrees

In a bowl, cream the sugar and shortening until fluffy. Gradually beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition (about two minutes per egg). Add sifted flour and baking powder alternately with the sour cream.

Blend in the flavorings. Turn into a greased and floured 10-inch tube pan. Bake about an hour and a half, or until golden brown and a cake tester inserted in cake comes away clean. Turn out on a rack and cool throughly before serving. Makes on 10-inch tube cake.

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