Almond Eggnog Loaf

A lovely loaf or cake with a nuance of rum combining with the eggnog to give a delicious seasonal flavour.

Almond Eggnog Loaf Recipe

INGREDIENTS:

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

METHOD:

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.

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