Gingerbread Loaf Cake with Eggnog Glaze
 
Makes 1 (9x5-inch) cake
Ingredients
  • ½ cup unsalted butter, room temperature
  • ¾ cup firmly packed light brown sugar
  • 1 cup sour cream, room temperature
  • ¾ cup molasses
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • Eggnog Glaze (recipe follows)
  • Garnish: Sugared Rosemary (recipe follows), Sugared Cranberries (recipe follows)
Instructions
  1. Preheat oven to 350°. Spray a 9x5-inch loaf pan with baking spray with flour. Line pan with parchment paper; lightly spray parchment.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until light and fluffy, 1 to 2 minutes, stopping to scrape sides of bowl. Reduce mixer speed to medium-low, and add sour cream, molasses, eggs, and vanilla, beating just until combined and stopping to scrape sides of bowl.
  3. In a medium bowl, whisk together flour, cinnamon, baking powder, ginger, salt, cardamom, and nutmeg. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined and stopping to scrape sides of bowl. Spoon batter into prepared pan.
  4. Bake until golden brown and a wooden pick inserted in center comes out with a few moist crumbs, 1 hour and 5 minutes to 1 hour and 10 minutes. Let cool completely in pan, loosely covering with foil after 45 minutes to prevent excess browning. Remove from pan, and top with Eggnog Glaze. Garnish with Sugared Rosemary and Sugared Cranberries, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/gingerbread-loaf-cake-with-eggnog-glaze/