Monday, December 16, 2013

Glazed eggnog loaf cake

This cake was supposed to be for my husband to take to a holiday potluck. But, due to the very snowy weather, it was postponed. So, we had to make a sacrifice and eat this cake so it didn't go to waste :-) - it was totally worth it. This cake is so delicious. It's moist, crumbly, and tastes very much like eggnog without being overpowering. I had an idea to make an eggnog cake for a while now and then I found this recipe, which I adapted for this version. This cake is a great dessert to make for a holiday gathering - it's pretty simple to make and it's very festive. It goes well with a hot cup of tea or coffee while sitting by the Christmas tree and watching the snow fall outside. 

Congratulations to Denise Beyers who is the winner of the reCAP Mason jar lids from my 4-year blogiversary giveaway. I used the random number generator to chose the winner. I will send you an email and ship your lids soon. Thanks to everyone who participated! 

Glazed eggnog loaf cake
2-1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1 stick (1/2 cup) unsalted butter, melted and slightly cooled
3/4 cup sugar
2 large eggs
1 cup well-shaken eggnog
1 teaspoon rum, optional
1/2 teaspoon pure vanilla extract
for the glaze:
1/3 cup icing sugar
1/2 teaspoon rum, optional
1-1/2 to 2-1/2 teaspoons eggnog
good pinch of freshly ground nutmeg

Lightly butter a 9 x 5 inch loaf pan. Preheat the oven to 350 degrees.

In a large bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.

In another bowl, whisk together the butter, sugar, eggs, eggnog, rum (if using), and vanilla until well combined. Then pour into the dry ingredients and stir until everything is just combined.

Pour the batter into the loaf pan and spread it evenly. Bake until golden and an inserted toothpick comes out cleanly, about 50-55 minutes. Let cool in the pan for about 10 minutes. Using a butter knife or spatula, run it along the edges in between the cake and pan and then carefully slide it out and finish cooling on a wire rack.

When cool, place the icing sugar in a small bowl and then add the rum (if using). Stir well and then add the eggnog 1/2 teaspoon at a time until it reaches a consistency for drizzling. Stir in the nutmeg. Drizzle on the cake and then let the icing dry.

Serve in slices and store in an airtight container.

Two years ago?: date-walnut bars


  1. This sounds SO delicious and it sounds like you got lucky to not have to share it with the holiday potluck folks! I would love a slice right now. =)

  2. Love that loaf bread! Eggnog is so in right now!

  3. YUM! What a great way to use up the extra eggnog I've got hanging out in the fridge!

  4. I made an eggnog loaf last week - so good! I love baking with eggnog. Your loaf cake looks how pretty the icing looks :)

  5. This loaf looks amazing and the glazed drizzle? Perfection!

  6. I can't believe I haven't bought eggnog yet! This looks fantastic!


  8. this is absolutely gorgeous!! I wish I had a piece right now!

  9. The cake looks really super, Amy. Perfect for the holiday.

  10. Yum, this sounds wonderful. Sounds like it would be perfect for this time of year.l

  11. I absolutely LOVE baking with eggnog and this sounds delicious! Lovely recipe...

  12. Don't you just hate being snowed in with a freshly made cake? ;-) Particularly one that looks as good as this? Eggnog loaf cakes sounds awesome - love the idea of this. Thanks.

    1. Yes, it really was such a shame ;-) Thanks!

  13. Haha the things we do for our significant others! Like eat cake. :P This looks great! So full of holiday cheer.

  14. Cake made of egg nog sounds delicious!


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