By Olivia Bogacki

The holiday season is my favourite time of year, and it always brings back memories of Christmas when I was little. Even when my parents didn’t have a lot of money, they made sure Christmas was special for my sister and me.

One of the best things about the holidays as an adult is the baking. The scents and tastes of gingerbread, peppermint, cinnamon and nutmeg instantly put me in the holiday spirit. For a lot of people, eggnog is another holiday favourite, but it’s not something I grew up with – it’s not really a Polish tradition! When I finally tried it in my late teens, I liked the flavour, but found the drink too thick. I would see eggnog hit store shelves every year, and I felt like I was missing out. My holiday treat list just wasn’t complete, and I wanted to find a way to enjoy eggnog during the holidays.

When I’m baking, I love to put new twists on classic desserts. Adding eggnog to a traditional poundcake gives it holiday flair, and a splash of rum adds a treat for grown-ups. This loaf is the perfect blend of naughty and nice.

Rum and Eggnog Loaf, Courtesy of Olivia Bogacki, livforcake.com, Port Moody, B.C.

The traditional festive cocktail takes on a new, decadent form.

RumEggnogLoaf

Prep time: 10 min
Cook time: 40 min
Yield: 12 servings

Ingredients
Loaf
2¼ cups (550 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
¼ tsp (1 mL) nutmeg
¼ tsp (1 mL) cinnamon
½ cup (125 mL) butter (room temperature)
½ cup (125 mL) granulated sugar
½ cup (125 mL) light brown sugar
2 large eggs (room temperature)
1 cup (250 mL) eggnog
2 Tbsp (30 mL) rum (or rum extract)
1 tsp (5 mL) vanilla

Glaze
2 cups (500 mL) powdered sugar
1 tbsp (15 mL) eggnog (approx)
1 tbsp (15 mL) milk
1 tsp (5 mL) rum

Directions
1. Preheat oven to 350ºF (180ºC) and grease one 9- x 5-inch (2 L) loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg and cinnamon.
3. Cream butter, granulated sugar and brown sugar using stand mixer until mixture is pale and fluffy, about 3 minutes.
4. Add eggs, one at a time, fully incorporating after each addition. Mix in rum and vanilla.
5. Starting and ending with dry ingredients, alternate adding dry ingredients and eggnog to butter mixture, making 3 additions of flour mixture and 2 of eggnog and mixing fully between additions.
6. Scrape batter into prepared pan and bake in centre of oven for 40 minutes, or until toothpick inserted in centre of loaf comes out clean.
7. Cool in pan for 10 minutes, then transfer to wire rack and cool completely.

Glaze
1. In small bowl, combine powdered sugar, eggnog, milk and rum; stir until smooth, adding more eggnog if necessary. Spread over cooled loaf.

Liv for Cake
I am a 30-something gamer/project manager/instructor turned baker/blogger/photographer from Vancouver. Liv for Cake is about my journey into the pastry world and search for life’s most delicious goodies!