Recipe by Mirj
Someone once gave me this recipe as something to do with leftover egg nog (we drink the stuff all year round). It's so luscious and yummy I usually make up a batch of the stuff just to make this cake, and consider the leftovers for drinking.
Top Review by Laudee
Holy Cow, this is good bread! It's so easy to mix up and bake, and the end result is a neat little loaf that's sweet and yummie! Used your Safe Egg Nog in this, and boy, that's good stuff, too! Thanks for sharing, Mirjam. Definitely goes on my "Must-Make" list! Laudee
- 1⁄4 cup sugar
- 1⁄4 cup toffee pieces (not chocolate covered)
- 1⁄4 cup chopped pecans
- 3 tablespoons butter, melted
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 2 cups flour
- 3⁄4 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1 cup prepared eggnog
- 1⁄4 cup vegetable oil
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
Directions See How It's Made
- Preheat the oven to 350 degrees F.
- In a small bowl, combine the cinnamon swirl ingredients and mix well.
- Set aside.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt.
- In a medium bowl, combine the egg nog, oil, eggs and vanilla.
- Beat with a fork to combine.
- Stir the wet mixture into the dry ingredients, stirring until just smooth.
- Don't overdo it.
- Pour half the batter into a greased loaf pan (something like 8 x 4 x 2).
- Spoon half the cinnamon swirl mixture over the batter, and cut through with a knife to swirl.
- Top with the remaining batter.
- Spoon on the remaining swirl mixture, and swirl with a knife.
- Bake for 60-65 minutes or until whatever you stick in the middle comes out clean.
- Cool for 10 minutes in the pan before removing to a wire rack.