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- Level
- easy
- Prep Time
- 30 mins
- Total Time
- 3 h 30 m
- Serves
- 6
Ingredients
- For the swirl:
- 3 tbsp
- granulated sugar
- 45 mL
- 1 tsp
- cinnamon
- 5 mL
- ¼ tsp
- allspice
- 1.25 mL
- For the loaf:
- 2 ¼ cups
- all-purpose flour, plus extra for dusting pan
- 540 mL
- 2 tsp
- baking powder
- 10 mL
- ½ tsp
- fine sea salt
- 2.5 mL
- ¼ tsp
- allspice
- 1.25 mL
- Freshly grated nutmeg to taste
- 1 cup
- granulated sugar
- 240 mL
- ½ cup
- unsalted butter, at room temperature
- 120 mL
- 2
- large eggs
- 1 tsp
- vanilla extract
- 5 mL
- 1 tsp
- rum extract
- 5 mL
- 1 cup
- whole milk
- 240 mL
- For the glaze:
- 1 ½ cups
- icing sugar
- 360 mL
- 2 to 3 tbsp
- whole milk
- 30 to 45 mL
Directions
Step 1
Position oven rack in centre position. Preheat the oven to 180°C (350°F). Generously butter a 9x5-in. (23x12 cm) metal baking pan. Dust with flour. Set aside.
Step 2
For the swirl, stir sugar with spices in a small bowl to combine. Set aside.
Step 3
For the loaf, whisk flour with baking powder, salt and spices in a medium bowl to combine. Set aside.
Step 4
Using a stand mixer fitted with the paddle, beat sugar with the butter on medium speed until smooth, 1 min. Add eggs, 1 at a time, scraping down sides if needed, until just combined. Add extracts. Add flour mixture to butter mixture in 3 parts, alternating with milk in 2 parts. Scrape one third of batter into the prepared pan; smooth top. Evenly sprinkle over half of the swirl mixture. Repeat with one third of batter and remaining swirl mixture. Top with remaining third of batter. Using a butter knife or wooden skewer, swirl.
Step 5
Bake on the centre rack for 1 hour 5 mins to 1 hour 10 mins, until a tester inserted into the centre of the cake comes out clean. Transfer to a wire rack to let cool for 10 mins. Turn loaf out onto rack and cool completely, about 1 hour 30 mins.
Step 6
Stir icing sugar with milk in a small bowl until smooth. Spread over the top of the loaf. Let stand until dry to the touch, about 15 mins.
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