In a large mixing bowl, cream together the butter and sugar for 2 minutes.
Beat in the eggs one at a time for 1 minute each.
Whisk together the flour and baking powder. Add half the flour mixture and half the eggnog & dark rum, beat for 1 minute. Add in the remaining flour mixture, eggnog and dark rum, beat for 1 minute.
Pour into greased 9"x5" loaf pan. Bake in 325 degree oven for 90 minutes, or until an inserted toothpick comes out dry with small crumbs attached.
Allow to cool for 10 minutes. Can eat warm, room temperature, or sliced and toasted. Top with butter, jam or peanut butter.
Wrap loaf in saran wrap. Will keep for 1 week at room temperature.
You can also make individual size mini loafs by pouring the batter into (5) 3"x6" loaf pans. Bake at 325 degrees for 45-50 minutes, or until an inserted toothpick comes out dry with small crumbs attached.
Calories: 303 | Total Carbs: 45.2g | Protein: 6.3g | Fat: 10.6g | Fiber: 0.9g | Net Carbs: 44g