2 eggs, beaten
1 cup eggnog
1/3 cup sour cream
2 teaspoons rum-flavored extract
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter or margarine, softened (best with butter)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
Preheat oven to 350 degrees. Grease bottom only of 9 x 5 inch loaf pan or three 3 x 5 inch loaf pans. Blend together the eggs, eggnog, sour cream, rum extract, sugar, vanilla and butter. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and combine just enough to wet all the dry ingredients. Pour into prepared pans. Bake bread in large pan for 40 to 65 minutes or until a test inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 45 minutes. Cool for 10 minutes and remove from pan(s). Cool completely on a rack, wrap tightly and store in refrigerator.
Note: If giving as gifts, it’s nice to add a glaze once the cakes/breads have cooled and sprinkle freshly ground nutmeg over the glaze before it sets.
Submitted by: SDKluger