Rum & Eggnog Loaf

A delicious spice cake infused with rum, eggnog, and topped with a sugar glaze. This Rum & Eggnog Loaf is perfect for the holiday season!

The dust of the holidays is slowly settling, but if you’re like me you probably still have some eggnog in your fridge and Christmas still in your living room. I like to extend the holidays as much as possible (it’s so cozy!) and I don’t like to see things go to waste, so when my friend Lindsay posted a picture the other day of a rum & eggnog loaf, I had to ask her for the recipe.

I actually don’t care for eggnog. It’s thick and sweet and I just don’t really like the flavor. We happened to have some in the fridge because I made some eggnog macarons for a Christmas party I went to so I was excited to try it in a new way that maybe wouldn’t taste so eggnog-y.

Skimping on glaze it not something I do. I love that extra bit of sweetness on the top (ok, and on the sides). It actually could have used a thicker layer of glaze for my taste.

Quick dusting of freshly grated nutmeg tops it off.

This rum & eggnog loaf turned out much darker than I expected, and I was worried that I overbaked it, but OMG it is GOOD.

The eggnog flavor is subtle, but the spiciness comes through. It tastes like a really good holiday spice cake.

Really moist and delicious and the best part is, it’s super easy to make!

In other exciting (to me) news, I’ve been working on updating my blog and transitioning from Blogger to WordPress. It’s been a long process but I’m loving the look of the new site! Look for the transition to happen in the next week or so!

5 from 1 vote

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Rum & Eggnog Loaf

This Rum & Eggnog Loaf is perfect for the holiday season! A delicious spice cake infused with rum, eggnog, and topped with a sugar glaze. 

Course Dessert

Type Cake, Loaf

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 10

Calories 407 kcal

Author Olivia

INGREDIENTS

Rum & Eggnog Loaf

• 2 1/4 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp nutmeg ground
• 1/4 tsp cinnamon ground
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup unsalted butter room temperature
• 2 large eggs room temperature
• 1 cup eggnog room temperature
• 2 tbsp rum or rum extract
• 1 tsp vanilla

Rum Sugar Glaze

• 2 cups powdered sugar
• 1 tsp rum
• 1 tbsp eggnog
• 1 tbsp milk

US Customary - Metric

INSTRUCTIONS

1. Preheat oven to 350F and grease one 9" X 5” loaf pan.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon, whisk to combine.
3. Cream butter and sugars in stand mixer until pale & fluffy. Approx 3 minutes.
4. Add eggs one at a time, fully incorporating after each addition. Add rum and vanilla.
5. Alternate adding dry ingredients and eggnog making sure to fully incorporate into the batter between additions. Starting and ending with the dry (3 additions of dry, 2 of wet).
6. Pour into prepared pan and bake in center of oven until a toothpick comes out clean. Approx 40mins.
7. Cool in pan for 10mins, transfer to wire rack and cool completely before glazing.
8. For the glaze, combine all ingredients together until desired consistency.*

NOTES

*For the glaze I just throw everything into a 4 cup measuring cup and mix it with a fork. Don't bother to sift the powdered sugar. Also, I kind of just wing it, so treat the amounts listed loosely. I usually just add more sugar or liquids until I get to the desired consistency.

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.