Buttered Rum Pound Cake With Eggnog Whipped Cream

With a baby due in a mere three weeks (!!!), I can't enjoy my hot buttered rums and spiked eggnogs that I love so much this time year.  I recently picked up a bottle of dark rum just for baking, and got a few laughs as a hugely pregnant woman alone with a bottle of rum at the liquor store.  I'd like to say I blushed in embarrassment or something...but I couldn't because I agreed, it was kind of funny.

This pound cake is fantastic when served warm with fluffy eggnog whipped cream.  I've been baking all day, and this simple dessert was probably the most delicious and definitely the easiest of the day's projects!

Very Merry Christmas and Enjoy!

Buttered Rum Pound Cake

Serves 6.

1 cup (2 sticks) butter, softened
1 1/2 cups brown sugar
5 large eggs
1/4 cup dark rum
2 cups flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon

Preheat oven to 325F. Lightly grease a bread loaf pan.

Beat the butter and sugar together using a mixer set on high for about 2 minutes. Beat in the eggs, one at a time until smooth and creamy. Mix in rum. Sift in the flour, baking powder, and salt and beat just until smooth.

Spoon into the prepared pan and bake until a skewer inserted into the center of the cake comes out clean, about 65 to 75 minutes. Cool 15 minutes before turning out of the pan. Serve slightly warm with eggnog whipped cream.

Eggnog Whipped Cream

Makes about 3 cups.

1 cup heavy whipping cream
1/2 cup full fat eggnog (made with cream)
3 tablespoons powdered sugar
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg

Beat whipping cream on high until stiff peaks form. Add eggnog and beat until soft peaks form. Add powdered sugar, cinnamon and nutmeg and beat until medium-stiff peaks form.