Ingredients

The following ingredients have 20 Servings
  • 3 eggs
  • 1 1/2 cups prepared eggnog
  • 1 cup vegetable oil
  • 1 1/2 cups sugar
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon rum extract
  • 3 cups all-purpose flour (divided)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped candied fruit
  • 1/2 cup chopped walnuts
  • 1 1/2 cups confectioners’ sugar (sifted)
  • 1/4 cup prepared eggnog
  • 1/4 cup chopped candied fruit

Instruction

  • Make the bread: In a large bowl, beat eggs, eggnog and oil. Add the sugar and extracts; mix well. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts.
  • Pour into two greased 8 x 4 x 2-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • Make the glaze: Stir the eggnog into the confectioners’ sugar 1 tablespoon at a time until a thick glaze forms (you may not have to use all of the eggnog). Drizzle the glaze over to the two loaves and top with additional candied fruit, if desired. Let the loaves stand until the glaze is set, about 1 hour. Transfer to airtight containers, or package in large gusseted cellophane bread bags for gift-giving.