Eggnog Pound Cake Cake: 3 c. all purpose flour 2 tsp. baking powder tsp. salt 1/8 tsp.

. freshly grated nutmeg 1 c. unsalted butter, room temperature 2 c. sugar 3 eggs 1 c. eggnog mixed with 1 tsp. vanilla and 2 Tbsp. dark rum Glaze: 2 Tbsp. Dark rum 2 Tbsp. water c. sugar Preheat oven to 325 F. Grease and flour a tube pan, or two loaf pans, or several small loaf pans. Cake: Sift flour, baking powder, salt and nutmeg together. In a separate bowl, cream butter and sugar until light and fluffy, scraping down the bowl twice. Add eggs one at a time, fully incorporating each egg. Scrape the bowl down again. On low speed, add the dry ingredients alternately with the eggnog mixture. End with dry ingredients. Mix thoroughly and spread evenly in prepared pan. Bake for 45 55 minutes. Cool in pan for 15 minutes, then remove. Brush on glaze while cake is warm. Glaze: In a small bowl, blend rum, water and sugar. Warm on low heat until mixture thickens. Brush on with a pastry brush.