Eggnog Pound Cake
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 |
Heat oven to 350ºF. Grease and flour loaf pan, 9x5x3 inches. | |
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. | |
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. |
Nutritional Information
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*: Vitamin A 8 %; Vitamin C 0%; Calcium 6 %; Iron 4 % Exchange
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