Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups all-purpose flour
- 1 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup butter (room temperature)
- 1 cup white sugar
- 2 large eggs
- 1/2 teaspoon McCormick Pure Vanilla Extract
- 1/2 teaspoon McCormick Rum Imitation Extract
- 1/2 cup + 2 tablespoons FULL FAT eggnog
- 1 cup powdered sugar
- 1/4 teaspoon McCormick Imitation Rum Extract
- 2-3 tablespoons FULL FAT eggnog
Instruction
- Preheat the oven to 350 degrees F.
- In a large bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In the bowl of a stand mixer, cream the room temperature butter until smooth. Add the sugar. Beat on medium speed until light and creamy, about 3-4 minutes.
- Add in eggs, one at a time, beating well after each addition. Add in vanilla and rum extracts.
- Alternating between the flour mixture and eggnog (starting and ending with the flour) add in both. Mix until smooth being careful to not over-beat the mixture (will result in a dense cake).
- Spoon batter into a well greased and lightly floured 9-inch loaf pan. Bake for 50-55 minutes, until a toothpick inserted in center, comes out clean. Let cake rest in pan for 15 minutes before turning out onto a cooling rack and then cool it completely.
- For the glaze, whisk together the powdered sugar and rum extract, adding egg nog until desired consistency has been reached. Spoon over cooled cake. Let glaze set up for a few minutes before cutting into the cake.
- Cake best enjoyed within 2-3 days. Store the cake in an airtight container in the fridge.