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Rum and Eggnog Loaf

Rum and Eggnog Loaf
PREP TIME
10 min
COOK TIME
40 min
YIELDS
12 servings

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

Courtesy of Olivia Bogacki, livforcake.com, Port Moody, B.C.

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Ingredients

Loaf

2 ½
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
1
Tbsp (15 mL) milk
1
tsp (5 mL) rum
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Directions

Step 1

Preheat oven to 350ºF (180ºC) and grease one 9- x 5-inch (2 L) loaf pan.

Step 2

In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg and cinnamon.

Step 3

Cream butter, granulated sugar and brown sugar using stand mixer until mixture is pale and fluffy, about 3 minutes.

Step 4

Add eggs, one at a time, fully incorporating after each addition. Mix in rum and vanilla.

Step 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.

Step 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.

Step 7

Cool in pan for 10 minutes, then transfer to wire rack and cool completely.

Step 8

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

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