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This Eggnog Loaf is soft, tender and has a rich, chocolate cream cheese layer baked into the centre, to add a contrast to the sweet eggnog!

Eggnog Loaf with Chocolate Cream Cheese Filling

This Eggnog Loaf is soft, tender and has a double eggnog hit! Eggnog is baked right into the batter and then poured on top whilst it's still warm. There is also a rich, chocolate cream cheese layer baked into the centre, to add a contrast to the sweet eggnog!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • For the cheesecake filling:
  • 6 oz (170g) full fat cream cheese
  • 2 tbsp Cocoa powder
  • 1/4 cup (50g) caster sugar
  • For the cake:
  • 2 1/2 cups (350g) plain flour
  • 2 tsp baking powder
  • 1/2-3/4 tsp ground nutmeg
  • 1 1/2 sticks (170g) unsalted butter, at room temperature
  • 1 cup (200g) caster sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1-2 tsp rum extract, optional
  • 1 cup (240ml) eggnog
  • 1/4 cup (60ml) eggnog for drizzling over the baked cake, optional

Instructions

  1. Preheat oven to 160C/325F and grease and line a 2lb loaf tin.
  2. Make the filling first: Place cream cheese, cocoa and sugar into a medium sized bowl and beat with a spoon until everything is combined and you have a smooth consistency. Leave to one side.
  3. Place flour, baking powder and nutmeg into a medium sized bowl and stir briefly to combine. Leave to one side.
  4. Place butter and sugar into a large bowl, or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
  5. Add in the eggs, vanilla and rum, if using, scraping sides as necessary, and mix on medium speed until smooth and well combined.
  6. Add in the flour mix and mix on low until just combined.
  7. Add in the eggnog and mix on low-medium speed until you have a smooth, well combined cake batter.
  8. Tip 1/2 of the cake batter into your lined tin and smooth until level with a spoon/spatula.
  9. Spoon the cream cheese filling into your pan and spread until you have covered the cake batter.
  10. Tip the remaining cake batter on top of the cream cheese and smooth until level. Tap the tin on the work surface 3 times, just to ensure there isn't loads of air in there!
  11. Place in the oven for 60-75 minutes, until risen, golden and an inserted skewer into the centre comes out clean. - You will get chocolate on the skewer, but as long as that's all you have on there, no cake crumbs then it's done!
  12. Leave to cool for 10 minutes before poking holes in the top of the cake with a skewer and pouring over the 1/4 cup of eggnog.
  13. Then, leave the cake to cool completely in the pan, before slicing into 12-14 slices.
  14. Eggnog loaf will keep in an airtight container, at room temperature for 3 days, or in the fridge for 5 - take out of the fridge 30 mins before serving.

Recipe Notes

Recipe by Annie of Annie's Noms