This Gingerbread Loaf Cake with Eggnog Glaze brings together the cozy warmth of gingerbread spices with a velvety eggnog drizzle for a truly festive treat. Topped with sparkling Sugared Rosemary and Cranberries, it’s as beautiful as it is delicious! Whether you’re sharing it with guests or savoring it with your morning coffee, this loaf is sure to become a new holiday favorite.
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
- Preheat oven to 350°. Spray a 9x5-inch loaf pan with baking spray with flour. Line pan with parchment paper; lightly spray parchment.
- 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.
- 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.
- 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.
Eggnog Glaze
Makes about 1 cup
Ingredients
- ¼ cup plus 1 tablespoon prepared eggnog
- 2 tablespoons unsalted butter, room temperature
- 2 cups confectioners’ sugar
- 1 to 2 teaspoons water
Instructions
- In a medium bowl, whisk together eggnog and butter. Gradually add confectioners’ sugar, beating with a mixer at low speed until spreadable; add 1 to 2 teaspoons water to thin slightly, if needed. Use immediately.
Sugared Rosemary
Makes 6 to 8 sprigs
Ingredients
- 2 cups plus 2 tablespoons sugar, divided
- 1 cup water
- 6 to 8 fresh sprigs rosemary
Instructions
- In a small saucepan, bring 1 cup sugar and 1 cup water to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, for 5 minutes. Remove from heat, and let cool for 10 minutes.
- In a shallow dish, place remaining 1 cup plus 2 tablespoons sugar.
- Dip each rosemary sprig in simple syrup, and roll in sugar. Let dry for 5 minutes before using.
Sugared Cranberries
Makes about 1 cup
Ingredients
- 1 cup sugar, divided
- ½ cup water
- 1 cup fresh or thawed frozen cranberries
Instructions
- In a medium saucepan, heat ½ cup sugar and ½ cup water over medium heat, stirring occasionally, just until sugar dissolves. Let cool slightly.
- Stir cranberries into syrup. Remove cranberries using a slotted spoon, letting excess drip off. Place on a sheet of parchment paper, and let stand until dry, about 1 hour.
- In a medium bowl, toss together coated cranberries and remaining ½ cup sugar.
