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this loaf cake is sooooo good! highly recommend for leftover eggnog.
Joined: Sep 12, 2011
Posted to Thread #23386 at 6:56 pm on Dec 10, 2012
from the link above
Whipped Eggnog Loaf Cake
Makes 1 loaf (about 12 servings)
1/2 cup (5 oz) whole-fat eggnog (see note below on using low-fat eggnog)
1 1/2 cups (7 oz) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/2 cup (4 oz/1 stick) unsalted butter, softened to room temperature
1 cup (7 oz) white granulated sugar
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup (4 oz) powdered sugar
1 1/2 tablespoons rum, brandy, or bourbon
( I used 1 tsp melted butter, 2 T eggnog, 1 tsp rum, 1 cup powdered sugar, add more eggnog if too thick)
Heat the oven to 350°F. Line an 8x5 loaf ban with parchment so that the extra hangs over the sides. Coat the parchment and exposed sides of the pan with nonstick cooking spray.
In a standing mixer with a whisk attachment or with a hand mixer, whisk the eggnog at high speed until it doubles in volume, 6-8 minutes. Because of the eggs and other ingredients, it won't actually form peaks like whipped cream, but it should become very frothy and airy. Keep the whipped eggnog in the refrigerator until ready to use.
In a small mixing bowl, whisk together the flour, baking powder, salt, and nutmeg. Set aside.
In a standing mixer with a paddle attachment or with a hand mixer, beat the butter at medium speed until it become creamy, 1 to 2 minutes. Scrape down the sides of the bowl and beat in the sugar until the mixture is looks fluffy and light-colored, 3 to 5 minutes. Beat in the eggs and egg yolk one at a time, fully incorporating each egg before adding the next. Beat in the vanilla. Scrape down the sides as needed.
Sprinkle the flour mixture over the butter mixture. Mix on low speed just until the ingredients come together into a dough. It's ok if there is still a little flour visible on the dough and the sides of the bowl.
Using a spatula, gently mix 1/3 of the whipped eggnog into the batter. Pour the rest of the eggnog into the bowl and gently fold it into the batter. At first, it will look like the eggnog won't go into the batter. Just keep gently folding and stirring, and eventually it will form a smooth, glossy, pourable batter.
Pour the batter into the prepared loaf pan and smooth the top. Place in the oven and bake for 50 to 60 minutes. The loaf is done when the top is domed and golden-brown, and when a toothpick inserted into the middle comes out clean.
Let the loaf cool in the pan for 10 minutes, then lift it by the parchment paper and transfer to a cooling rack. Remove the parchment. When the loaf has cooled but is still warm to the touch, whisk together the glaze ingredients and spoon over the loaf. Let the loaf stand until the icing is set and dry. Slice and serve.
The loaf will keep at room temperature, covered, for about three days.
• Using Low-Fat Eggnog - Low-fat eggnog won't become as frothy as full-fat eggnog. It's best to add it along with the flour addition: mix in 1/3 of the flour and then 1/3 of the low-fat eggnog. Repeat until all the ingredients are incorporated.
12.03.12 6:00PM Emma Christensen
Other messages in this thread:
- Advice for a novice dinner party hosts? I'm still struggling. [NT] - Traca - 7:09pm on 12/07/12
- I think casual gatherings, like football game watching and Oscar parties etc are taking over with - AngAk1 - 7:28pm on 12/07/12
- did you see the recipe on the left side for Whipped Eggnog Loaf? looks good [NT] - AngAk1 - 7:29pm on 12/07/12
- this loaf cake is sooooo good! highly recommend for leftover eggnog. [LINK] - AngAk1 - 6:56pm on 12/10/12
- It seems to me that creeping casual'ness' & the lack of will to put in great effort are the culprits - Marg CDN2 - 11:04pm on 12/07/12
- From the West Coast: Formal china. What's that? Here a big issue is last minute drop off. - Traca - 11:57pm on 12/07/12
- That's a real problem. Miss Manners says that the only excuses for canceling once you've accepted a - Joe - 12:03am on 12/08/12
- Good advice. I would be pretty upset if someone cancelled on me. - Marg CDN2 - 12:54am on 12/08/12
- I think it's important to realize that a sit-down dinner party is not everyone's cup of tea - Joe - 5:03am on 12/08/12
- Just seeing this now. What I take issue with is that they accepted in the first place. How - Marg CDN2 - 10:18pm on 12/13/12
- I can't imagine anyone having the nerve to cancel a dinner invitation with only an hour to spare. - Sylvia - 2:18pm on 12/09/12
- Formal snail mail invites with RSVP should help (can't imagine a last min cancel w/o blood involved) - MariaDNoCA - 5:10am on 12/10/12
- Not at my house! Though we're not really formal about it, we still love to set a table - Joe - 11:58pm on 12/07/12
- Hah. That's funny. Needing to sit down. I would have gone to your dinner party when you - Marg CDN2 - 12:51am on 12/08/12
- If it's any consolation, my parties in my 20's were disastrous. I'm glad I got to "practice" - Joe - 2:24am on 12/08/12
- Good advice Joe. Lots to ponder...and put into action. Or at least attempt! [NT] - Traca - 3:05am on 12/08/12
- Just dive in and have fun. Worst case scenario--you order pizza and retire to the couch. - Joe - 4:49am on 12/08/12
- LOL! I figure...what the heck. At least now the house is clean! [NT] - Traca - 6:00am on 12/08/12
- Attended a black tie yearly dinner party last week. Dinner for 12 and she hires a chef - CynUpstateNY - 1:37am on 12/08/12
- Never been to one. Must have been fun. Hope you got to sit next to a feisty conversationist [NT] - MarilynFL - 10:32pm on 12/08/12
- It's kind of corny. The hostess hires a pianist and makes everyone take part in the 12 days - CynUpstateNY - 12:51am on 12/09/12
- So what is your definition of a "dinner party"? I am not sure I have ever hosted one... - Barbara in VA - 2:06pm on 12/08/12
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