• Preheat the oven to 350 degrees Fahrenheit and spray a 9-inch loaf pan with non-stick cooking spray.
• In a large bowl, sift together the 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon cinnamon, and ¼ teaspoon nutmeg. Set aside.
• In the bowl of a stand mixer, whisk the ½ cup room temperature butter until smooth. Add the 1 cup granulated sugar and whisk on medium speed until light and creamy, about 3-4 minutes.
• Add in the 2 large eggs, one at a time, whisking well after each addition. Add in ½ teaspoon McCormick Pure Vanilla Extract and ½ teaspoon McCormick Rum Imitation Extract.
• Alternating between the flour mixture and ½ cup + 2 tablespoons FULL FAT eggnog to the butter mixture, alternating between the flour mixture and eggnog. Mix until smooth being careful to not over-beat the mixture (will result in a dense cake).
• Spoon the batter into the prepared loaf pan. Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean.
• Let the cake rest in the pan for 15 minutes before turning out onto a cooling rack and cooling completely.

Glaze

• Whisk together the 1 cup powdered sugarand ¼ teaspoon McCormick Imitation Rum Extract, adding 2-3 tablespoons full-fat eggnog until the desired consistency has been reached.
• Spoon the glaze over the cooled cake. Let the glaze set up for a few minutes before cutting into the cake.
• Cake best enjoyed within 2-3 days. Store the cake in an airtight container in the fridge.