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.

large bowl, small saucepan

230 g all-purpose flour / 70 g sugar / 70 g brown sugar / 0.25 tsp salt / 0.75 tsp cinnamon / 60 g butter

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.

standing mixer, spatula, small bowl

60 g butter / 200 g sugar / 240 ml eggnog / 2 eggs / 200 g sour cream / 1 tsp 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.

sieve, small bowl

325 g all-purpose flour / 2 tsp baking powder / 0.5 tsp baking soda / 0.25 tsp nutmeg / salt

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.

loaf pan, parchment paper

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.

cooling rack, small saucepan

30 g butter / 45 ml eggnog / 3 tbsp rum / 200 g confectioner’s sugar

Once the glaze has set, cut cake into slices and enjoy.