Southern Eggnog Loaf Cake Recipe
Perfect pairing of eggnog to cake. A lovely loaf cake just for the holidays.
Servings: 9 slices
Equipment
- 9 x 5 inch loaf pan
Ingredients
Cake:
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon freshly ground nutmeg
- ½ cup butter room temperature
- 1 cup sugar
- 2 whole large eggs room temperature
- 1 teaspoon real vanilla extract
- 1 cup eggnog
Glaze:
- ½ cup powdered sugar
- 2 - 3 tablespoons eggnog
Instructions
Cake
- Preheat oven to 350° F.
- Grease and flour a 9 inch x 5 inch standard size loaf pan. Shake out loose flour.
- Sift together the all purpose flour, baking powder, salt and freshly ground nutmeg in a medium size bowl. Set aside.
- In a separate large bowl or the bowl of a stand mixer with the paddle attachment, cream the softened butter and sugar together till fluffy. Beat in the eggs, one at a time. Add in the vanilla extract and eggnog. Mix till well combined.
- Add the dry ingredients. Blend till just combined. Do not over mix. This will result in a tough cake.
- Pour the batter into the prepared loaf pan.
- Bake at 350° F for 50 minutes. Check cake for doneness by inserting a toothpick. Cake is ready when toothpick comes out with a few crumbs. If necessary, continue baking in 5 minutes increments till done.
- Allow the cake to cool in the pan for ten minutes. Then turn out onto a wire rack to cool completely.
Glaze
- In a small bowl, mix powdered sugar and eggnog. Stir till there are no lumps. Spoon the glaze over the completely cooled cake. Allow the glaze to dry before cutting the cake.