Holiday Eggnog Bundt Pound Cake
1 cup butter
1 cup shortening
3 cups flour
1 cup eggnog
3 cups sugar
1-1/4 teaspoons vanilla
Preheat oven to 325 degrees. Cream butter and shortening together. Gradually add sugar and beat well. Add eggs, one at a time, beating well after each addition.
Using a spoon, add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Stir in vanilla; blend well. Pour batter into a well-greased Bundt pan. Bake for 1-1/2 hours. Cool 10 minutes before inverting onto a serving plate. Glaze or drizzle with icing if desired.