Eggnog Bread with Rum Glaze

 

Ingredients:

Cake:

2-1/4 Cup Flour

3/4 Cup Sugar

1 Cup Eggnog Or Half And Half

3 Tbsp Vegetable Oil

2 Tbsp Run Or 1-1/2 Tbsp Water Plus 1 Tsp Rum Extract

3-1/2 Tsp Baking Powder

1/2 Tsp Salt

1/4 Tsp Ground Nutmeg

1 Egg

1/2 Cup Chopped Pecans. Walnuts

Optional: 1 cup dried Cranberries

 

Rum Glaze:

1/2 Cup Confectionersí Sugar

2 Tsp Eggnog Or Half And Half

1 Tsp Rum Or 1/2 Tsp Rum Extract

Directions:

Preheat oven to 350 degrees F. Grease bottom of a loaf pan.

Cake: Mix all ingredients except nuts and cranberries (if using). Beat fo 30 seconds with a spoon, stir in nuts and if using the cranberries. Pour into pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes bfore remving to wire rack to finish cooling completely. Drizzle with Glaze. Sprinkle with nuts if desired.

Rum Glaze: Mix the confectionersí sugar, eggnog and rum until smooth and thin enough to drizzle (add additional eggnog to thin if needed).

 

Yields

1 loaf or 24 clices

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