Eggnog Loaf Cake

Note from Cheri: This recipe is reprinted with permission from America's Best RV Cookbook by Joyce Ryan. In addition to lots of great small space recipes, the book is especially great for novice RVers, new to packing and cooking in their rigs. Click here to learn more and for more samples of Joyce's terrific recipes.

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

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, run, 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.