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    Eggnog Pound Cake


    Source of Recipe


    Aunt Saunny

    2 cups all purpose flour
    1 T baking powder
    1 t salt
    1 t ground nutmeg
    1/4 t ground ginger
    1 cup sugar
    1/4 cup real butter
    1/4 cup shortening
    2 eggs
    2 t rum extract
    3/4 cup milk

    Preheat your oven to 350
    grease and flour a 8x4 loaf pan
    Sift together the flour, baking powder, salt, ginger and nutmeg. Set on the side.In a large bowl, cream together the sugar, butter and shortening until light and fluffy. Blend in the eggs one at a time and then stir in the rum extract.
    Beat in the flour mixture alternately with the milk. Don't over beat. Just mix till it is blended. Pour batter into the loaf pan.Bake about 65 to 70 minutes till a tooth pick comes out clean. Stores well up to 2 weeks.
 

 

 

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