Skip to Content
Menu

Eggnog Pound Cake

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Oct 23, 2007
  • Save
  • Share
  • Jump to Recipe
A delightful gift to give and receive. Only 20 minutes of prep time is required!

Eggnog Pound Cake

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Servings 16
  • Ingredients 10
  • Save
  • Share
  • Print
  • Keep Screen On

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
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease and flour loaf pan, 9x5x3 inches.
  • Step 
    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.
  • Step 
    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.

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.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved