Eggnog Poundcake

This a nice fine grained pound cake that isn't too sweet and goes nicely with coffee or tea. It's also a nice way to use up any eggnog leftover from the holiday season. The only caution is, follow the directions carefully. If you under-mix when creaming the butter, sugar and eggs, or over-mix the flour, the result will be coarse textured and heavy or tough.

• 1/2 c. butter (1 stick) softened
• 1 c. sugar

Start by beating the butter, adding the sugar in small amounts until thoroughly creamed together. Keep beating until smooth and looking like frosting.
3 large eggs
Beat each egg in separately, beating until the mixture again resembles smooth frosting, with enough body to hold little ridges. When all 3 eggs have been incorporated add the remaining ingredients.

Distribute over the butter mixture:

• 1 t. vanilla
• 1/2 t. nutmeg
• 3/4 t. salt
• 1 1/2 t. baking powder

Then, mixing by hand or on the slow speed of the mixer, alternate flour and eggnog. Do not over-mix or the cake will be tough.

• 2 1/4 c. flour
• 3/4 c. eggnog (may need to add another 2 T. depending on how dry the mixture is in the final stage)

Pour batter into one large or two small loaf pans (spray bottoms with no-stick spray)
If desired, decorate top with sliced almonds. Place them near the center line, as the loaf will split on top as it bakes and they will move toward the sides of the pan.

Bake at 325 degrees F about 1 hour (for small loaves) or 1:15 min - 1:30 for a large loaf.