[Kitchen Witch]

Originally Posted by lvdkeyes

KW - This is your recipe, I made it today using only vanilla in place of the rum and rum extract. I also added about 1 1/2 cup frozen blueberries and made a glaze to drizzle over the top. I made it in a Bundt pan and reduced the baking time to 45 min. It was superb!!!!!! Thank you for posting it ( a long time ago).

Eggnog Pound Cake

* cup granulated sugar
* 1/2 cup butter, softened
* 2 tablespoons rum
* 1 teaspoon rum extract
* 1 teaspoon vanilla
* 5 egg yolks
* 1 3/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground nutmeg
* 3/4 cup milk

PREPARATION:
Combine sugar, butter, rum, rum extract, vanilla and egg yolks in large mixing bowl; beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 4 to 5 minutes, scraping bowl occasionally.

With mixer on low speed, gradually beat in flour, baking powder, salt and nutmeg, alternating with milk. Pour batter into a greased and floured loaf pan. Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove to wire rack to cool completely. May be stored, covered, for up to 2 days at room temperature, or freeze slices and thaw as needed.

***I have made this and omittred the rum and rum extract and increased the vanilla to 1 1/2 t

I'm glad you enjoyed it! I've substituted vanilla for rum as well - and it is really good!