This time of year I’m always looking for new recipes to try with my boys. My six year old recently discovered the art of cracking an egg. Anytime I’m in the kitchen, he’s wanting to know if there are any eggs in the recipe so he can crack them. And I have to admit he does a pretty good job. He wanted to make something homemade for our neighbors, and how was I going to say no to that? I decided to make something unique using the flavors of the holidays.
International Delight has some new goodies for us this year. You can simply heat and drink the new hot chocolate and it is absolutely delicious. Especially the dark chocolate. Yum! They also have their classic and vanilla eggnog. And that’s what I want to share with you today – eggnog is not just for your glass.
I found the cutest little bread pans at our local grocery store and they served as my inspiration. They were only $1.50. Can you believe that? Instead of making just any ol’ bread, I wanted to include one of my favorite drinks that only comes along this time of year. Eggnog! I know people have a love it or hate it relationship with eggnog. Personally, I love it. I decided to make a cake like bread with eggnog and rum to give to our neighbors. It is as awesome as it sounds.
This baked cake carries the gentle flavor of eggnog with the slightest bite of the rum at the end. It was super easy to make and made my house smell amazing. Is there anything more? Let’s get busy in the kitchen!
Mix your dry ingredients together. That includes the flour, baking powder, salt and nutmeg. Mix together and set aside.
Cream together the softened butter and sugar. Add the eggs, International Delight Classic Eggnog, rum extract and vanilla extract. Mix until well incorporated and then mix in the dry ingredients just enough to moisten.
Pour into the mini bread pans until they are about ⅔ full.
Bake in a 350 degree Fahrenheit preheated oven for 25 – 30 minutes or until the knife comes out clean when you insert it into the middle.
I have to laugh when I think about how great the picture above turned out. It was five o’clock when I was taking this picture and the sun had already set. I thought for sure the picture would be too dark, but it was just enough light. Oh, I wish you could smell how good these smell. Wait. You can. Make this recipe pronto!
For our neighbors, I wrapped them in clear cellophane and added a decorative ribbon. This was, of course, after they had completely cooled.
Let me give you a little tip. If you let the bread/cake cool in the pan, they will get a little soggy. What I did was wait 10 minutes after removing them from the oven, and then removed them from the mini pans. I cleaned the mini loaf pans from any of the sprayed on butter, and then once the mini loaves were cooled, put them back into the loaf pans. It really looks the same, and you get a better crust on your loaves.
These taste amazing with a cup of hot chocolate! Like I mentioned, International Delight has a new hot chocolate, where you pour and heat and enjoy! It could not be easier!
I hope you enjoy this recipe as much as we did! Enjoy!
How does ID get you into the spirit this Christmas? Visit InternationalDelight.com to share how ID helps you get into the spirit of the season for a chance to win a holiday brunch for friends and family hosted by International Delight!
Print
Eggnog Rum Cake
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Dessert
Description
Delicious cake made with egg nog and a hint of rum!
Ingredients
- 2 ¼ Cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp ground nutmeg
- ½ Cup butter, softened
- 1 Cup sugar
- 2 eggs, beaten
- 1 Cup International Delight Classic Eggnog
- 2 tsp rum flavored extract
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine flour, baking powder, salt and ground nutmeg. Set aside.
- In a mixer, cream the sugar and butter together. Add the eggs and incorporate well.
- Add the remaining ingredients of International Delight Classic Eggnog and extracts.
- Add the dry ingredients to the Eggnog mixture until moistened.
- Pour the batter into a loaf pan(s) that have been sprayed with cooking spray.
- Bake at 350 degrees Fahrenheit for 25 – 30 minutes for mini loaf pans, or until the knife in the middle comes out clean.
- Let cool for 10 minutes in pan, remove bread/cake from pan and let fully cool.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
Leave a Reply