Almond Eggnog Loaf

• 2¼ cups (9 oz - 255 gm) all purpose flour
• 3/4 cup (6 oz - 170 gm) granulated sugar
• 1 cup (8 fl oz - 236 ml) eggnog
• 2 tbsp (30 ml) rum
• 3½ tsp (18 ml) baking powder
• 1/2 tsp (3 ml) salt
• 1/4 tsp (2 ml) freshly grated nutmeg
• 1 large egg
• 1/2 cup (4 oz - 100 gm) chopped almonds

Topping:

• slivered almonds
• 1/2 cup (2¼ oz - 65 gm) icing sugar
• 2 tsp (10 ml) eggnog
• 1 tsp (5 ml) rum

Preheat oven to 350°F or 180°C
Using a mixer, blend all the ingredients together except for the almonds and the topping ingredients.
Stir in the almonds and pour into a greased loaf pan.
Bake for about 60 minutes until a toothpick inserted into the middle of the loaf comes out clean.
Allow to cool before removing from the pan and placing on a wire rack.
Mix the icing sugar, additional eggnog and rum together to form a liquid paste.
Drizzle over the cake and top with slivered almonds.