Eggnog Loaf Cake Food

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EGGNOG CAKE



Eggnog Cake image

An eggnog flavored pound cake, wonderful for holiday gatherings.

Provided by WHATCITY

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h25m

Yield 10

Number Of Ingredients 11

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup white sugar
¼ cup butter
¼ cup shortening
2 eggs
1 teaspoon rum flavored extract
¾ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together the flour, baking powder, salt, nutmeg, and ginger; set aside.
  • In a large bowl, cream together sugar, butter, and shortening until light and fluffy. Blend in the eggs one at a time, then stir in the rum extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Nutrition Facts : Calories 281.1 calories, Carbohydrate 40.5 g, Cholesterol 50.9 mg, Fat 11.4 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 4.9 g, Sodium 388 mg, Sugar 21.1 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 LOAF CAKE



Eggnog Loaf Cake image

This cake gets better with age. It tastes like Christmas! Smaller loaves make excellent gifts. Use fresh eggnog, not the canned stuff.

Provided by Mary E. Crain

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10

2 eggs
1 cup white sugar
½ cup butter, melted
1 cup eggnog
2 teaspoons rum flavored extract
1 teaspoon vanilla extract
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 6x3 inch loaf pans.
  • Beat eggs in large bowl. Stir in sugar, melted butter, eggnog, rum extract, and vanilla. Combine the flour, baking powder, salt, and nutmeg. Stir into eggnog mixture, just enough to moisten dry ingredients. Pour batter into prepared pan or pans.
  • Bake bread in large pan for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean. Breads baked in the smaller pans require 25 to 40 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely. Wrap tightly, and store in the 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

CHRISTMAS EGGNOG BREAD



Christmas Eggnog Bread image

This came from a friend. I made this as written and it turns out beautifully every time. I always include a loaf of this bread in my Christmas crates that we make up for my family. I have included 3 variations I came up with. We love this bread toasted. Yes...toasted. What can possibly be wrong about toasted cake? Try it...you just might like it. Try it for breakfast instead of regular toast. This makes a large loaf and freezes beautifully.

Provided by luvcookn

Categories     Quick Breads

Time 1h15m

Yield 1 large loaf, 10 serving(s)

Number Of Ingredients 13

1/2 cup packed brown sugar
1/2 cup white sugar
1 large egg
1/4 cup butter or 1/4 cup hard margarine, melted
1 1/2 cups eggnog
1 teaspoon rum or 1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2/3 cup chopped pecans or 2/3 cup walnuts
1 cup cut mixed glace fruit

Steps:

  • Beat sugar and egg in mixing bowl.
  • Beat in melted butter.
  • Add eggnog and extract. Mix.
  • Sift flour, baking powder, salt, cinnamon and nutmeg over the eggnog mixture.
  • Stir until moistened.
  • Mix in nuts and fruit.
  • Turn into greased 9x9x3 loaf pan.
  • Bake at 350 degrees for about 1 hour until an inserted wooden pick comes out clean.
  • Let stand for 20 minutes.
  • Turn out onto rack to cool.
  • Variations: Use measurements above.
  • Pecan and Dried Cranberries.
  • Pineapple and Coconut (drain pineapple).
  • Walnut and Raisin (raisins soaked in Apricot brandy or any other fruity juice and then drained).

Nutrition Facts : Calories 369.1, Fat 13.6, SaturatedFat 5.3, Cholesterol 55.8, Sodium 406.8, Carbohydrate 56, Fiber 1.8, Sugar 24.2, Protein 6.7

SUPER SIMPLE EGGNOG ANGEL FOOD CAKE



Super Simple Eggnog Angel Food Cake image

This crowd-pleaser cake is perfect for the holidays. The best news is that it is SUPER SIMPLE to make - Even for you beginner cooks out there! The moist angel food cake and delicious eggnog filling is sure to give your holiday feast a 'happy ever after' ending. HAPPY HOLIDAY COOKING TO ALL!

Provided by Feast Your Eyes

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 8

1 cup butter
2 cups sifted granulated sugar
5 egg yolks
1/2 cup brandy or 1/2 cup kirsch
1 cup toasted walnuts, roughly chopped
1 angel food cake (from your favorite bakery or food market)
1/2 pint heavy cream, sweetened and whipped
2 tablespoons freshly ground nutmeg

Steps:

  • Cream the butter and sugar; mix in the egg yolks one at a time. Blend well.
  • Stir in the liqueor and 3/4 cup walnuts.
  • Split the cake in thirds; spread filling on two layers. Stack with plain layer on top. Refrigerate cake for 24 hours.
  • Just before serving, frost with the whipped cream; sprinkle with remaining 1/4 cup of walnuts and the ground nutmeg. Serve with a steaming mug of dark roasted coffee or cup of hot mulled apple cidar.

Nutrition Facts : Calories 429.4, Fat 23.5, SaturatedFat 11.9, Cholesterol 109.9, Sodium 279.6, Carbohydrate 48.9, Fiber 0.8, Sugar 36.8, Protein 4.6

CONTEST-WINNING EGGNOG CAKE



Contest-Winning Eggnog Cake image

This wonderful cake is full of eggnog flavor. I especially like to serve it around the holidays.-Debra Frappolli, Wayne, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1-1/4 cups sugar
3 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup eggnog
FROSTING:
1/4 cup all-purpose flour
1/4 teaspoon salt
1-1/2 cups eggnog
1 cup butter, softened
1-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
Red and green decorating gel, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, decorate with decorating gel. Store in the refrigerator.

Nutrition Facts : Calories 372 calories, Fat 20g fat (12g saturated fat), Cholesterol 104mg cholesterol, Sodium 417mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

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