After reading the reviews I used dark rum instead of extract and added 2 T of oil and an extra 1/2 cup of eggnog. I had light eggnog on hand and followed the cake-making method of creaming the butter and sugar and then adding the eggs, one at a time, then the extract and rum. The flour and eggnog were added in alternating parts and I ended up with enough batter for my two 6-cup bundt pans. A very moist and delicious cake resulted so I'm not going to call this a bread. It is not overly sweet but the idea of an eggnog glaze sounds wonderful and I'll try that next time. I think it would also make a lovely base for a trifle or even a holiday version of tiramisu. I'll make it every time I have leftover eggnog from now on.
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After reading the reviews I used dark rum instead of extract and added 2 T of oil and an extra...