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| 1 Tasse | sugar |
| 1/2 Tasse | butter or margarine, softened |
| 2 Esslöffel | Rum or 2 ts. rum extract |
| 1 Teelöffel | vanilla |
| 5 | egg yolks |
| 1 3/4 Tasse | Gold Medal all-purpose flour |
| 2 Teelöffel | baking powder |
| 3/4 Teelöffel | salt |
| 1/2 Teelöffel | nutmeg ground |
| 3/4 Tasse | milk |
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Heat oven to 350F. Grease and flour loaf pan, 9x5x3 inches. Beat sugar, margarine, rum, vanilla and egg yolks in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder, salt and nutmeg alternately with milk on low speed. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Store covered at room temperature up to 2 days. Yield: 16 servings. Typed in MMformat by cjhartlin@email. Msn. Com
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