Christmas Loaf Cake
User Reviews
5
Christmas Loaf Cake
Description
The Christmas Loaf Cake melds an Orange Eggnog batter with a Chocolate Gingerbread batter to produce a festive two-flavor loaf. The Orange Eggnog portion uses butter, sugar, egg, orange extract, zest, baking powder, salt, flour, and eggnog, contributing a citrusy and creamy profile. The Chocolate Gingerbread batter incorporates cocoa powder, gingerbread seasoning, vanilla, butter, sugar, egg, baking powder, salt, flour, and milk, which adds warm spice and chocolate richness. Carefully mixing each batter to the right consistency ensures a tender crumb and avoids a dense outcome. By layering these batters, the cake gains a visually appealing marbled look and complementary flavors.
The baked loaf has a moist texture with a balance of spice, citrus, and chocolate. The topping glaze, made from powdered sugar, milk, orange juice, and zest, can be drizzled for added sweetness and brightness but is optional if a more bread-like finish is preferred. This loaf suits holiday breakfasts, teatime treats, or dessert with coffee.
To retain freshness, store the cake covered at room temperature or refrigerated and consume within three days. It freezes well whole or sliced when wrapped tightly, extending storage up to three months. Using a stand mixer is recommended to achieve the ideal light and fluffy batter.
Ingredients
Orange Eggnog Batter
- ¼ cup butter Country Fresh, softened, 2 tbsp
- ¾ cup white sugar
- 1 tsp orange extract
- ½ orange zested
- 1 egg
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup all-purpose flour 2 tbsp
- ⅓ cup eggnog Country Fresh
Chocolate Gingerbread Batter
- ¼ cup butter Country Fresh, softened, 2 tbsp
- ¾ cup white sugar
- 1 egg
- 1 tsp vanilla
- ¼ cup cocoa powder 2 tbsp
- ½ cup all-purpose flour
- 1 tsp baking powder
- pinch salt
- 1 tsp gingerbread seasoning
- ⅓ cup milk Country Fresh
Glaze
- 2 cups powdered sugar
- 1 tbsp milk
- 1 tbsp orange juice
- 1 orange zested
Instructions
- Preheat the oven to 350°F.
- Start by making the Orange Eggnog batter. Beat softened butter and sugar in a stand mixer until well combined. Add in egg and orange extract. Beat again.
- Measure the baking powder and salt. Fold into the batter. Zest ½ an orange and stir in orange zest to orange eggnog batter. The mixture will start to thicken.
- Slowly pour a small portion of each the eggnog and flour into the bowl and beat until combined. Continue to do this in small increments, beating after each addition until combined. It’s crucial that a little flour and eggnog is added a bit at a time, beated, and then adding more. If not, the batter will be TOO thick and bake like a dense pound cake (and no one wants that).
- Pour the orange eggnog batter into a different bowl and clean out the stand mixer. Time to make the chocolate gingerbread batter.
- Beat softened butter and sugar in the stand mixer until well combined. Add in egg and vanilla extract. Beat again.
- Measure the cocoa powder, baking powder, gingerbread seasoning, and salt. Fold into the batter. The mixture will start to thicken.
- Add the milk and flour into the bowl in increments as done with the eggnog batter. Beat between each addition until thoroughly incorporated.
- Line a 1 lb loaf tin (9x5) with parchment paper AND spray with baking spray. Using a spoon, layer dollops of gingerbread chocolate cake batter and orange eggnog batter, every other, until all batter is in the pan. Drag a spoon in a zig-zag fashion to create swirls in the bread.
- Bake for 55-65 minutes or until the toothpick comes out clean. **Oven temperatures will vary; set a timer for 45 minutes and then in 10 minute increments. Continue checking until toothpick comes out clean.
- When the bread is almost done baking, make the icing. Add all of the ingredients into a bowl and beat until combined. The icing should be thick, but spreadable. It will harden after sitting. If it’s too thick, add an additional ½ tsp Country Fresh Milk and continue until thinner. If it’s too thin, add an additional 1 tbsp powdered sugar
- Let cool for ~10 minutes, then use the parchment paper to transfer it from the cake tin to a wire rack to cool to room temperature before slicing. Top with the orange glazing and slice to enjoy!
Notes
- Use a stand mixer to ensure the batter is fluffy and the loaf is tender.
- Adjust flour and eggnog additions slowly to avoid a dense texture.
- Store the loaf covered at room temperature or in the fridge and consume within 3 days.
- Freeze whole or sliced, wrapped tightly, for up to 3 months.
- The glaze is optional; omit if a more bread-like texture is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 1slice (without glaze) | |
| Calories | 425kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 98mg | 33% |
| Sodium | 322mg | 13% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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