Eggnog Pound Cake

Directions

1. 1
   Combine cake ingredients in a bowl.
2. 2
   Beat on low until moistened, scraping bowl occasionally.
3. 3
   Beat on medium for 2 minutes.
4. 4
   Pour into a greased and floured 12-cup fluted tube pan.
5. 5
   Bake at 350 for 40-45 minutes or until toothpick comes out clean.
6. 6
   Cool in pan 10 minutes; invert on a wire rack.
7. 7
   Remove pan and cool completely.
8. 8
   Sauce: Combine sugar, cornstarch, and salt in a saucepan, gradually stir in milk.
9. 9
   Bring to a boil over medium heat, stirring constantly.
10. 10
    Blend a small amount into egg yolk and return to pan; mix well.
11. 11
    Cook and stir for 2 minutes.
12. 12
    Remove from heat, stir in butter and rum extract.
13. 13
    Cool 15 minutes.
14. 14
    Fold in whipped cream.
15. 15
    Store in fridge and serve with cake.