Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9 x 5-inch loaf pan.
Bake for 60-65 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely, about 1 hour. Store in an airtight container in the refrigerator.
Serve sliced cake in a bowl, drizzle with eggnog, and top with fresh berries and whipped cream.