| 1 | cup sugar |
| 1/2 | cup butter or margarine, softened |
| 2 | tablespoons rum or 2 teaspoons rum extract |
| 1 | teaspoon vanilla |
| 5 | egg yolks |
| 1 3/4 | cups Gold Medal® all-purpose flour |
| 2 | teaspoons baking powder |
| 3/4 | teaspoon salt |
| 1/2 | teaspoon ground nutmeg |
| 3/4 | cup milk |
| 1. | Heat oven to 350ºF. Grease and flour loaf pan, 9x5x3 inches. |
| 2. | Beat sugar, butter, rum, vanilla and egg yolks in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder, salt and nutmeg alternately with milk on low speed. Pour into pan. |
| 3. | Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Store covered at room temperature up to 2 days. |
|
| If using spread, use only the stick varieties that have more than 65% vegetable oil. |
|
| Cut up cake and serve with warm chocolate sauce and strawberries for a decadent fondue. |
Nutrition Information:
180 ( 70 ); 8 g ( 2 g); 65 mg; 250 mg; 24 g ( 0g); 3 g 8 %; 0%; 6 %; 4 % 1 ; 1/2