Eggnog Pound Cake

  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 16

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
Calories from Fat
70
% Daily Value
Total Fat
8 g
Saturated Fat
2 g
Cholesterol
65 mg
Sodium
250 mg
Total Carbohydrate
24 g
Dietary Fiber
0g
Protein
3 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.