Eggnog Pound Cake

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

By Betty Crocker Kitchens

October 23, 2007

cup sugar

1/2

cup butter or margarine, softened

tablespoons rum or 2 teaspoons rum extract

teaspoon vanilla

egg yolks

1 3/4

cups Gold Medal™ all-purpose flour

teaspoons baking powder

3/4

teaspoon salt

1/2

teaspoon ground nutmeg

3/4

cup milk

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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.