Eggnog is a beverage that only appears in the dairy section during the holidays. A few years back I stumbled upon this recipe for a fine quick bread that takes advantage of the subtle yet spicy flavor of eggnog.
Eggnog Pound CakeCourse: Dessert
1/2 Cup butter
1 Cup sugar
1 Cup prepared eggnog
3 Tablespoon rum
2 1/4 Cup cake flour (can use all-purpose flour)
2 Teaspoon baking powder
1/2 Teaspoon salt
1/2 Teaspoon nutmeg
How to Make It
- Bring the butter to room temperature before beginning. Heat oven to 350 degrees. Grease the bottom of a 9×5-inch loaf pan. For easy removal, place a strip of baking parchment across the bottom and up the sides of the pan.
- Beat the eggs in a large bowl. Add sugar, eggnog, butter, and rum and blend well. Add flour, baking powder, salt and nutmeg. Stir just until the dry ingredients are moistened. Pour into a greased and lined loaf pan.
Bake at 350 degrees for 65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from the pan. Cool completely. Wrap and store in the refrigerator. Makes 12 servings.