Swirly Eggnog Loaf
Prep Time
Cooking Mode
For the swirl:
3 tbsp granulated sugar
1 tsp cinnamon
¼ tsp allspice
For the loaf:
2 ¼ cups all-purpose flour, plus extra for dusting pan
2 tsp baking powder
½ tsp fine sea salt
¼ tsp allspice
Freshly grated nutmeg to taste
1 cup granulated sugar
½ cup unsalted butter, at room temperature
2 large eggs
1 tsp vanilla extract
1 tsp rum extract
1 cup whole milk
For the glaze:
1 ½ cups icing sugar
2 to 3 tbsp whole milk
For the swirl:
3 tbsp granulated sugar
1 tsp cinnamon
¼ tsp allspice
For the loaf:
2 ¼ cups all-purpose flour, plus extra for dusting pan
2 tsp baking powder
½ tsp fine sea salt
¼ tsp allspice
Freshly grated nutmeg to taste
1 cup granulated sugar
½ cup unsalted butter, at room temperature
2 large eggs
1 tsp vanilla extract
1 tsp rum extract
1 cup whole milk
For the glaze:
1 ½ cups icing sugar
2 to 3 tbsp whole milk
Directions
1Position oven rack in centre position. Preheat the oven to 180°C (350°F). Generously butter a 9x5-in. (23x12 cm) metal baking pan. Dust with flour. Set aside.
2For the swirl, stir sugar with spices in a small bowl to combine. Set aside.
3For the loaf, whisk flour with baking powder, salt and spices in a medium bowl to combine. Set aside.
4Using a stand mixer fitted with the paddle, beat sugar with the butter on medium speed until smooth, 1 min. Add eggs, 1 at a time, scraping down sides if needed, until just combined. Add extracts. Add flour mixture to butter mixture in 3 parts, alternating with milk in 2 parts. Scrape one third of batter into the prepared pan; smooth top. Evenly sprinkle over half of the swirl mixture. Repeat with one third of batter and remaining swirl mixture. Top with remaining third of batter. Using a butter knife or wooden skewer, swirl.
5Bake on the centre rack for 1 hour 5 mins to 1 hour 10 mins, until a tester inserted into the centre of the cake comes out clean. Transfer to a wire rack to let cool for 10 mins. Turn loaf out onto rack and cool completely, about 1 hour 30 mins.
6Stir icing sugar with milk in a small bowl until smooth. Spread over the top of the loaf. Let stand until dry to the touch, about 15 mins.
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Personal Note
Personal Note
