WHIPPED EGGNOG LOAF CAKE

Whipped Eggnog Loaf Cake image

Obtained online. http://thefirstyearblog.com/whipped-eggnog-loaf-cake/

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 13

Ingredients

1/2 cup(s) (5 oz) whole-fat eggnog (must be whole fat or will not froth enough)
1 1/2 cup(s) flour
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/8 teaspoon(s) nutmeg
1/2 cup(s) unsalted butter, room temperature
1 cup(s) sugar
2 large eggs
1 large egg yolk
1 teaspoon(s) vanilla extract
GLAZE
1/2 cup(s) powdered sugar
1 1/2 tablespoon(s) eggnog

Steps:

Heat the oven to 350 degrees F. Line an 9x5 inch loaf pan with parchment so that the extra hangs over the sides. Coat the parchment and exposed sides of the pan with nonstick cooking spray. 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 separate bowl, beat the butter at medium speed until it's 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. 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.