Glazed eggnog loaf cake

This cake was supposed to be for my husband to take to a holiday potluck. But, due to the very snowy weather, it was postponed. So, we had to make a sacrifice and eat this cake so it didn't go to waste :-) - it was totally worth it. This cake is so delicious. It's moist, crumbly, and tastes very much like eggnog without being overpowering. I had an idea to make an eggnog cake for a while now and then I found this recipe, which I adapted for this version. This cake is a great dessert to make for a holiday gathering - it's pretty simple to make and it's very festive. It goes well with a hot cup of tea or coffee while sitting by the Christmas tree and watching the snow fall outside. 

Congratulations to Denise Beyers who is the winner of the reCAP Mason jar lids from my 4-year blogiversary giveaway. I used the random number generator to chose the winner. I will send you an email and ship your lids soon. Thanks to everyone who participated! 

Glazed eggnog loaf cake

2-1/4 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground cinnamon

1 stick (1/2 cup) unsalted butter, melted and slightly cooled

3/4 cup sugar

2 large eggs

1 cup well-shaken eggnog

1 teaspoon rum, optional

1/2 teaspoon pure vanilla extract

for the glaze:

1/3 cup icing sugar

1/2 teaspoon rum, optional

1-1/2 to 2-1/2 teaspoons eggnog

good pinch of freshly ground nutmeg

Lightly butter a 9 x 5 inch loaf pan. Preheat the oven to 350 degrees.

In a large bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.

In another bowl, whisk together the butter, sugar, eggs, eggnog, rum (if using), and vanilla until well combined. Then pour into the dry ingredients and stir until everything is just combined.

Pour the batter into the loaf pan and spread it evenly. Bake until golden and an inserted toothpick comes out cleanly, about 50-55 minutes. Let cool in the pan for about 10 minutes. Using a butter knife or spatula, run it along the edges in between the cake and pan and then carefully slide it out and finish cooling on a wire rack.

When cool, place the icing sugar in a small bowl and then add the rum (if using). Stir well and then add the eggnog 1/2 teaspoon at a time until it reaches a consistency for drizzling. Stir in the nutmeg. Drizzle on the cake and then let the icing dry.

Serve in slices and store in an airtight container.

What was I cooking one year ago?: dates stuffed with cardamom goat cheese and pistachios

Two years ago?: date-walnut bars

Three?: roasted buttercup squash and apple soup

4?: crystallized ginger spice cookies