Prep 15 mins
Cook 45 mins
Even people who won't drink eggnog will enjoy this cake. Clipped from a 1998 Women's Day holiday publication - posted so I don't lose the clipping. (Edit 11/29/07 Chef Scancan found it to be a bit dry and has suggested a frosting - I'm thinking maybe a glaze. Let us know if any of you try it a frosting or glaze! Thanks - acerast)
- 2 1⁄4 cups cake flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon nutmeg, grated
- 1⁄4 teaspoon ground ginger
- 1 pinch ground cloves
- 3⁄4 cup eggnog (full-fat or light version but not fat free)
- 2 teaspoons vanilla
- 3⁄4 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- Preheat ove to 350°F.
- Grease and flour a 9x5-inch loaf pan.
- In a large bowl, combine flour, baking powder, salt, cinnamon, nutmeg, ginger and cloves; whisk until blended and set aside.
- In a measuring cup, stir together eggnog and vanilla; set aside.
- In a mixing bowl, using electric mixer, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Beat in half of the flour mixture, followed by half the eggnog mixture.
- Beat in remaining flour mixture, followed by remaining eggnog mixture.
- Transfer batter to prepared pan.
- Bake 35 to 45 minutes, or until top is browned and a skewer inserted in the center comes out clean.
- Remove from oven and cool in pan for about 10 minutes.
- Remove cake from pan ad let cool completely on a wire rack.
If you like eggnog you will enjoy this cake as the taste of the eggnog definitely comes through. However I think this cake needs a frosting as mine came out slightly drier than I would have liked.