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Eggnog Loaf Cake

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By Joyce Ryan

Posted July 23rd, 2007

This article is reprinted with permission from America's Best RV Cookbook: The Complete Guide to RV Cooking, by Joyce Ryan, (2003, Butterfly Books)

America's Best RV Cookbook: The Complete Guide to RV Cooking

Servings:	8
Author Notes:	In addition to lots of great small space recipes, this book is especially great for novice RVers, new to packing and cooking in their rigs.
Ingredients:	1/2 cup butter, melted 1 cup sugar 1 egg 2 tablespoons dark rum 1 1/2 teaspoons rum extract 1 teaspoon vanilla extract 2 1/4 cups flour 1 tablespoon baking powder 1 teaspoon ground nutmeg 1/2 teaspoon salt 1 cup milk Eggnog Glaze: 1 cup powdered sugar 3-4 teaspoons milk 1/2 teaspoon rum extract
Instructions:	Makes 1 Loaf Cake 1. Preheat oven to 350° F. Spray an 8 1/2 inch loaf pan with cooking spray (or use your Misto oil sprayer), and lightly coat with flour. 2. Beat butter, sugar, egg, rum, rum extract, and vanilla in a large bowl with an electric mixer on low speed. Mix flour, baking powder, nutmeg and salt in a small bowl. Beat flour mixture and milk alternately into sugar mixture on low speed. Pour into loaf pan. 3. Bake 50-60 minutes or until a toothpick inserted into center of cake comes out clean. Cool 10 minutes in loaf pan on a wire rack. Remove from pan and place top side up on a wire rack. Cool completely. 4. Prepare eggnog glaze by mixing all ingredients until smooth and thin enough to drizzle. Drizzle cooled cake with eggnog glaze.