Eggnog Pound Cake

Combine sugar, butter, rum, rum extract, vanilla and egg yolks in large mixing bowl; beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 4 to 5 minutes, scraping bowl occasionally. With mixer on low speed, gradually beat in flour, baking powder, salt and nutmeg, alternating with milk. Pour batter into a greased and floured loaf pan. Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove to wire rack to cool completely. May be stored, covered, for up to 2 days at room temperature, or freeze slices and thaw as needed.

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