Eggnog Loaf Cake Recipes

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DEEP SOUTH EGGNOG CAKE



Deep South Eggnog Cake image

You can really taste the eggnog in this lovely, rich, moist cake. No eggnog? No problem. You can make enough for the recipe in a jiffy. Nothing says Southern hospitality like this impressive cake. If you like, set aside and tint 1/4 cup of the frosting to your desired shade for decorating the top.

Provided by Baricat

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 3h40m

Yield 12

Number Of Ingredients 19

½ cup butter, room temperature
1 ¼ cups white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
¼ teaspoon finely grated lemon peel
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup prepared eggnog (or see notes for recipe)
2 tablespoons bourbon whiskey
¼ cup all-purpose flour
¼ teaspoon salt
1 ½ cups prepared eggnog (or see notes for recipe)
1 cup butter, room temperature
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
¼ teaspoon rum-flavored extract
⅛ teaspoon finely grated lemon peel
½ cup finely chopped toasted pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
  • Beat 1/2 cup butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel, mixing well.
  • Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
  • Bake in preheated oven until cake springs back when touched lightly with a fingertip or a toothpick inserted in the centers comes out clean, 30 to 35 minutes (test both cake layers). Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
  • To make frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog, whisking until smooth.
  • Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
  • Beat 1 cup butter and 1 1/2 cups sugar in a bowl until light and fluffy. Mix in cooled eggnog mixture, 1 1/2 teaspoon vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until mixture is fully incorporated and frosting is fluffy.
  • Spread cake with plain frosting between cake layers, over the top and on the sides. Coat the sides with toasted pecans, pressing the nuts onto sides in small handfuls. Refrigerate until serving time.

Nutrition Facts : Calories 594.1 calories, Carbohydrate 71.9 g, Cholesterol 133.1 mg, Fat 31.6 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 17.6 g, Sodium 531.5 mg, Sugar 50.7 g

EGGNOG MINI LOAVES



Eggnog Mini Loaves image

The seasonal flavors of eggnog, rum extract and nutmeg shine through in these moist, golden loaves. Tender slices go great with a cup of coffee. -Beverly Elmore, Spokane, Michigan

Provided by Taste of Home

Time 45m

Yield 3 loaves (6 pieces each).

Number Of Ingredients 11

2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs, room temperature
1 cup eggnog
3/4 cup sugar
1/2 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons rum extract

Steps:

  • Preheat oven to 350°. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened., Pour into three greased 5-3/4x3x2-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 158 calories, Fat 6g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 189mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 0 fiber), Protein 3g protein.

EGGNOG FRUIT BREAD



Eggnog Fruit Bread image

Presents from the pantry are a tradition in my family, and this moist, fruity quick bread is a favorite. I wrap loaves in cellophane and garnish with stickers and curly ribbons. -Margo Stich, Rochester, Minnesota

Provided by Taste of Home

Time 1h25m

Yield 2 loaves (16 slices each).

Number Of Ingredients 12

3 large eggs, room temperature
1 cup vegetable oil
1-1/2 cups sugar
3/4 teaspoon vanilla extract
3/4 teaspoon rum extract
1-1/2 cups eggnog
3 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup candied fruit
1/2 cup chopped walnuts

Steps:

  • In a large bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts. , Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 197 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 82mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

EGGNOG QUICK BREAD



Eggnog Quick Bread image

This eggnog bread would be good sprinkled with confectioners' sugar and served with Christmas breakfast.

Provided by Bev

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10

2 eggs, beaten
1 cup eggnog
2 teaspoons rum flavored extract
1 cup white sugar
1 teaspoon vanilla extract
½ cup butter, softened
2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.
  • Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
  • Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
  • Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 37.8 g, Cholesterol 63.8 mg, Fat 10.3 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 6.1 g, Sodium 256.3 mg, Sugar 18.6 g

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