Eggnog Pound Cake

Eggnog Pound Cake

A delightful gift to give and receive. Only 20 minutes of prep time is required!

Prep Time

20

Minutes

Total Time

1:20

Hr:Mins

Makes

16

servings

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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
If using spread, use only the stick varieties that have more than 65% vegetable oil.
Planned-Overs
Cut up cake and serve with warm chocolate sauce and strawberries for a decadent fondue.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 70 ),
  • Total Fat 8 g
    • (Saturated Fat 2 g,),
  • Cholesterol 65 mg;
  • Sodium 250 mg;
  • Total Carbohydrate 24 g
    • (Dietary Fiber 0g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Fruit;
    *Percent Daily Values are based on a 2,000 calorie diet.