Subtle eggnog flavour makes Eggnog Cranberry Loaf a festive treat just in time for the holidays!
Let me begin by telling the story of how this recipe for EggNog Cranberry Loaf came to be. Quite often, I end up with new recipe creations out of necessity more than anything. I find myself with leftovers of some sort which I hate to throw out. So, what I do instead, is find something to make with those items that are going to go bad! Such is the case with this recipe for EggNog Cranberry Loaf. It was after Christmas last year that I found myself with all kinds of Eggnog left over. Everyone in my house was pretty much sick of Eggnog by this point…..I refer to it as Eggnog overload…..So, rather than toss it all out as it really pains me to do that, I set out to find a better use for it. And here it is! EggNog Cranberry Loaf was created!
The cranberries were kind of the same story as the Eggnog. I purchased the gigantic bag of cranberries from Costco and still had so much of it left with no immediate plans on using them up. I wonder why I do this really, I know I am driven by the desire to save money so I purchase a huge bag and then don’t know how to use it up! There are only three of us in the house so what am I thinking? I just can’t pass up a deal, I guess! Anyways, I set off to my favourite recipe bank, Pinterest, and I created this recipe based on the ideas of a number of recipes I had found on Pinterest. A little of this, a little of that….oooh that’s a good idea! And Voila! Here is the new way for us to consume Eggnog! The cake was well received by all and quite likely it wasn’t all that apparent to anyone they had polished off the rest of the leftover eggnog! I would say this was a win/win for sure!
- 2 1/4 Cups All Purpose Flour
- 1 Pkg. (3.4 oz) Instant Vanilla Pudding
- 1 Cup White Sugar
- 1 1/2 Cups Eggnog
- 1/2 Cup Butter, room temperature
- 2 Large Eggs
- 1 Cup Dried Cranberries
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Tsp Nutmeg
- 1 Tsp Rum Extract or Spiced Rum Optional
- 2 Tsp Vanilla Extract
Preheat oven to 350. Spray a loaf pan with vegetable spray and set aside. Combine flour, instant pudding, baking powder, salt and nutmeg in a medium bowl and set aside. Add butter to a large bowl and cream. Add in the sugar and mix with a hand mixer until light and fluffy. Add in the eggs, one a time, mixing in between. Add in the eggnog, vanilla and rum extract, if using and mix well. Finally, fold the cranberries. Spread evenly into the prepared loaf pan and bake for 1 hour and 15 minutes or until a toothpick inserted into the cake comes out clean. Baking times may vary so after about an hour, I start to watch it a little more closely to ensure that it's not overcooked. Remove from oven, let cool for 10-15 minutes and then remove from the loaf pan to a cooling rack and continue to let cool.
While this cake is all about the rich eggnog flavour, it is not overpowering. It adds just enough eggnog flavour to put you in a festive mood! I included some pictures of the steps to making EggNog Cranberry Loaf. It is very easy to make which is why I am such a fan of these type of loaf cakes. Here is a link to my banana loaf in case you would like to try that one as well!
EggNog Cranberry Loaf will freeze very well if you find that you just can’t eat another bite! This way you can enjoy it later when you are looking for a sweet treat!
EggNog Cranberry Loaf should definitely make it onto your holiday baking roster!