Christmas Loaf Cake
The Christmas loaf cake is a delightful holiday treat. It’s a swirl of chocolate and orange batters brimming with warm gingerbread spices. It’s baked with creamy eggnog giving the richest, more irresistible texture perfect for any festive gathering.
Servings: 8
Calories: 425kcal
Equipment
- stand mixer
- Loaf Pan 8x4
- parchment paper
- Zester
- Measuring cups and spoons
Ingredients
Orange Eggnog Batter
- ¼ cup +2 tbsp softened butter Country Fresh
- ¾ cup white sugar
- 1 tsp orange extract
- ½ orange zested
- 1 egg
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup +2 tbsp all purpose flour
- ⅓ cup Eggnog Country Fresh
Chocolate Gingerbread Batter
- ¼ cup +2 tbsp softened butter Country Fresh
- ¾ cup white sugar
- 1 egg
- 1 tsp vanilla
- ¼ cup +2 tbsp cocoa powder
- 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!
Video
Notes
This recipe has been tested with a Stand mixer and electric hand mixer. A stand mixer has our highest recommendation. It's crucial to ensure a fluffy, buttery loaf.
Store covered on the counter or in the fridge. Enjoy within 3 days of baking.
You can freeze this loaf whole or in slices wrapped in plastic wrap for up to 3 months.
Icing is optional. Omit if you'd prefer this to be more bread like than cake like.
Nutrition
Serving: 1slice (without glaze) | Calories: 425kcal | Carbohydrates: 59g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 98mg | Sodium: 322mg | Potassium: 120mg | Fiber: 2g | Sugar: 40g