Description
The ones that love eggnog will love this cake! Heavy, sweet and with a great eggnog flavor! Delicious!!!
Ingredients
Scale
For the crumb topping
- 1/3 cup (70g) sugar
- 1/3 cup (70g) brown sugar
- 1/4 tsp. salt
- 3/4 tsp. cinnamon
- 1/2 cup (120g) butter, melted
- 1 3/4 cup (230g) all-purpose flour
For the dough
- 1/2 cup (60g) butter, room temperature
- 1 cup (200g) sugar
- 2 large eggs
- 1 cup (240ml) eggnog (Eierlikör)
- 1 cup (200g) sour cream
- 1 tsp. vanilla extract
- 1/4 tsp. nutmeg
- 2 1/2 (325g) cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
For the glaze
- 3 tbsp. eggnog (Eierlikör)
- 3 tbsp. rum (e.g. Strohrum 40%)
- 2 tbsp. melted butter
- 1 1/2 cups (200g) confectioner’s sugar
Instructions
- Start with the crumb topping. In a medium sized bowl add sugars, salt and cinnamon and stir until combined. Add the melted butter and flour and mix with a fork to get crumbs. Set aside.
- Preheat the oven to 325˚F (160°C). Grease a 10 inch (26cm) loaf pan (or 4 mini loaf pans) and set aside. In a large bowl beat the butter and sugar until light and fluffy – about 3 minutes. In a smaller bowl mix eggnog (Eierlikör), sour cream, vanilla extract and eggs until well combined. Set aside.
- In another bowl mix flour with nutmeg, baking powder, baking soda and salt. Add the dry ingredients alternating with the eggnog mix to the bowl with the butter in 3 portions – mix on low speed until just combined. Do not overmix. Fill in the loaf pan (or devide between the four mini loaf pans) and even out the surface with a spatula. Sprinkle with the crumbs and bake 30-45 minutes (depends on the size of the pans) – check after 30 minutes with a wooden skewer to see if it comes out clean. Let cool on a wire rack.
- For the glaze mix eggnog (Eierlikör), rum, melted butter and confectioner’s sugar until you get a smooth mixture. Glaze the loaf (or the mini loaves). Serve and cut when cooled down completely.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12