When Life Gives You Eggnog: Cinnamon-Eggnog Loaf Cake

We have a lot of eggnog in our house right now. So much in fact, that we did a taste test.

 With tasting notes:

It was really too much eggnog to drink. Especially the flavors that K did not like as much. It was time to start baking. First up was the cinnamon, as it had the earliest expiration date. Also, if you can read K's notes above, it was not her favorite. But what to make? It seemed the place to start was with something simple that we could freeze and enjoy later: a loaf cake. We googled recipes and found a few that sounded great, like this one from Simply Recipes. But in the end, K opted to modify one we found on the Hood Website. 

One must move the gingerbread cats before baking can begin.

Rye seemed a better option than rum flavoring.

Testing

Cinnamon-Eggnog Loaf Cake with Rye
Makes 2 loaves

4 eggs 2 cups sugar 2 cups Cinnamon-Eggnog 1 cup butter, melted 1 Tbl Rye 2 tsp vanilla extract 4 1/2 cups flour 4 tsp baking powder 1/2 tsp salt

Heat your oven to 350°F. Grease two 9” x 5” loaf pans. 

In a large bowl (K used our Kitchen-Aid), beat eggs. Add sugar, eggnog, butter, rye and vanilla extract. Blend well. Add flour, baking powder and salt. Mix until dry ingredients are moistened. Do not over mix. The batter will be slightly lumpy. Pour into your two greased pans and bake for 40 to 45 minutes or until a toothpick inserted in the center of a loaf comes out clean. Remove from pans and let cool before serving. 

K's verdict: "This eggnog is really good for baking.  I like it much better this way."