Golden Eggnog Loaf

By Hklbrries

The trouble with eggnog is that it seems destined for our hips. And other than simply abstaining, there's not a lot we can do about that.

What we can do is offer some interesting ways of getting it from the carton to your waistline, for example, a splash of eggnog can add an almost otherworldly creaminess to just about any smoothie or milkshake. It also makes an excellent substitute for milk or cream in puddings and French toast batter.

And don't forget the baked goods. This golden eggnog loaf is similar to pound cake and is delicious served on its own or topped with ice cream (in case the eggnog isn't enough).

Ingredients

• 2 1/4 cups cake flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• 3/4 cup eggnog
• 2 tsp vanilla extract
• 3/4 cup unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs

Details

Servings 12

Preparation

Step 1

Heat the oven to 350 F. Coat a 9-by-5-inch loaf pan with baking spray or cooking spray and flour.

In a medium bowl, combine the flour, baking powder, salt, cinnamon, ginger and nutmeg. Whisk until blended and set aside.

In a measuring cup, stir together the eggnog and vanilla. Set aside.

In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in half the flour mixture followed by half of the eggnog mixture. Beat in the remaining flour, follow by the remaining eggnog.

Transfer the batter to the prepared pan. Bake for 45 to 55 minutes, or until the top is browned and a skewer inserted at the center comes out clean. Remove the cake from the pan and let cool on a wire rack.

Nutrition Information:
Per serving
268 calores
14 g fat (8 g saturated, 45 percent fat calories)
4 g protein
34 g carbohydrates
76 mg cholesterol
0 g fiber
101 mg sodium