Eggnog Loaf Cake Recipes

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.

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.

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.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube can. Combine first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Meanwhile, for sauce, in a heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 1-2 minutes longer. Remove from heat. , In a bowl, whisk a small amount of hot mixture into egg yolk; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely. Fold in whipped cream; refrigerate until cold. Serve sauce with cake; if desired, sprinkle with nutmeg.

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.

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In small bowl, beat powdered sugar, 2 tablespoons of the half-and-half, 1/4 teaspoon nutmeg and the vanilla with spoon until well blended; continue adding half-and-half, 1/2 teaspoon at a time, until pourable. Pour over cake. Store loosely covered at room temperature.