|285 ml||eggnog (divided)|
|550 g||all-purpose flour|
|270 g||sugar (divided)|
|70 g||brown sugar|
|150 g||butter (divided)|
|200 g||sour cream|
|1 tsp||vanilla extract|
|2 tsp||baking powder|
|½ tsp||baking soda|
|¼ tsp||nutmeg (ground)|
|200 g||confectioner’s sugar|
For the cumbs, add part of the flour, part of the sugar, brown sugar, salt, and cinnamon to a large bowl. Melt part of the butter, add to bowl, and mix into coarse crumbs. Set aside.
Preheat oven to 160°C/320°F. Add part of the butter and sugar to a standing mixer and beat until fluffy. In a small bowl, mix part of the eggnog with the eggs, sour cream, and vanilla extract.
Sift the remaining flour, baking powder, baking soda, nutmeg, and a pinch of salt into another small bowl. While mixer is running, add alternating spoons of flour and eggnog mixtures until both mixtures are incorporated into the dough.
Line loaf pan with parchment paper. Transfer dough into pan and top with crumbs. Bake in preheated oven at 160°C/320°F for approx. 40 - 45 min.
Remove cake from oven, transfer to a cooling rack, and let cool. In the meantime, make the glaze by melting remaining butter and mixing with the remaining eggnog, rum, and confectioner’s sugar. Drizzle glaze over cake.
Once the glaze has set, cut cake into slices and enjoy.