Sift flour, baking soda, nutmeg, ginger, and salt then reserve.
In a mixer with paddle attachment add butter and sugar on low to cream.
Slowly add molasses and vanilla extract to the creamed butter while mixer is running on low. With mixer still running add eggs one at a time until combined. Now pour in buttermilk with mixer running.
Slowly add the flour mixture to the mixer with the creamed butter mixture while running on low.
Grease a 9x5 loaf pan and add the batter to the pan. Once the batter is in the pan tap in on the counter one or two times to prevent large air pockets.
Heat oven to 350° bake cake for 45-50 minutes until a toothpick can be inserted and removed without any raw batter on it.
Remove cake from oven and cool on a rack for an hour before serving.
For the icing whisk together the cocoa, powdered sugar, rum, vanilla extract, and melted butter.
Pour icing over the loaf cake then sprinkle walnuts and almonds on top to present.
Ingredients
2 cups West Creek® All-Purpose Flour
1 tsp Heritage Ovens® baking soda
2 tsp Peak Fresh Produce® ginger, ground
3/4 tsp Magellan® Nutmeg, ground
1/2 tsp sea salt
1/2 cup West Creek® Sugar, Brown
1/4 lb Nature's Best Dairy® Butter, Unsalted
1/2 cup West Creek® Molasses
1 tsp Magellan® Pure Vanilla Extract
2 ea Nature's Best Dairy® Egg(s)
1 cup Nature's Best Dairy® Buttermilk
2 1/2 cups West Creek® Sugar Powdered
6 tbsp cocoa powder
3 tsp Magellan® Pure Vanilla Extract
4 tbsp Nature's Best Dairy® Butter, Unsalted, melted
