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Eggnog Pound Cake

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Eggnog Pound Cake
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 16
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A delightful gift to give and receive. Only 20 minutes of prep time is required!
Updated Oct 23, 2007

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
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If using spread, use only the stick varieties that have more than 65% vegetable oil.
  • tip 2
    Cut up cake and serve with warm chocolate sauce and strawberries for a decadent fondue.

Nutrition

180 Calories, 8 g Total Fat, 3 g Protein, 24 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
70
Total Fat
8 g
Saturated Fat
2 g
Cholesterol
65 mg
Sodium
250 mg
Potassium
40 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.
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