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Preheat the oven to 350 F. Line two 9” x 5” loaf pans with lightly greased parchment paper.
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In a bowl, cream together butter and sugar until it becomes light and fluffy. Add in the eggs one by one and mix until incorporated.
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In a small bowl, whisk together eggnog, vanilla, and rum.
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In a separate bowl, sift together flour, baking powder, salt, cinnamon, and nutmeg.
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Starting and ending with the flour mixture, add the flour and eggnog mixture in intervals to the butter mixture. Beat at low speed just until blended after each addition.
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Pour the batter into the prepared loaf pan and gently tap the pan on the counter a few times to eliminate any air bubbles. Bake for 50 to 55 minutes. Use a toothpick to see if the centre of the cake is done, the toothpick should come out clean.
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Let the loaves cool in the pan for about 10 minutes. When cooled, remove the loaves from the pan and brush the top, bottom, and sides of the loaves with rum.
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To make the rumnog glaze, in a small bowl mix in powdered sugar, eggnog, and rum.
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Drizzle the cake and dust with some powdered sugar.
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Enjoy with some eggnog!