Eggnog Quick Bread with Rum Glaze

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This is a great recipe for the holidays.  Don’t skip the glaze because it really adds to the bread and it would be boring without it.  I ran out of spiced rum (oh the horror!) so I used rum flavoring and it worked great. The recipes makes two loaves ~ one to keep and one to give away!

Eggnog Quick Bread with Rum Glaze

3 cups flour
1 1/2 tsps baking powder
1/2 tsp nutmeg
1/2 tsp salt
1 cup butter, softened
1 3/4 cups sugar
4 eggs, room temperature
1 tsp vanilla extract
1 cup eggnog, room temperature

Glaze:
1 cup sifted confectioner’s sugar
2 – 3 tbsps eggnog
1 tbsp spiced rum
1/8 tsp nutmeg

Preheat oven to 325º.

Whisk together the flour, baking powder, 1/2 tsp nutmeg and the salt in a medium bowl.

Cream the butter and sugar in a mixing bowl. Add eggs, one at a time beating well after each. Add the vanilla and mix well. Add the flour mixture alternately with the eggnog and beat until smooth.

Spray two 8×4 loaf pans with cooking spray. Pour batter into prepared pans. Bake for 55 – 60 minutes or until a pick inserted in teh middle comes out clean. Cool in pan for 10 minutes then remove bread from pans and cool completely.

For the glaze, combine all ingredients in a small bowl and whisk until smooth. Pour over cooled bread.

Makes 2 loaves.

Happy Cooking!

Fudgy Chocolate Glazed Torte

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I used to make this torte all the time back in the day ~ in fact, I made it so much I didn’t even need the recipe. Somehow, I got out of the habit of making it. It’s really chocolatey and I like it because it doesn’t hang around for days begging me to eat it. Now, it will settle when it comes out of the oven (you can see it in the picture below) and that is how it is supposed to be. I just pour the glaze in the middle and spread to the edges so that most of the glaze pools in the sunken part. This torte is also fragile so be very careful when moving from pan to rack to serving plate.

Hershey’s Fudgy Chocolate Torte

3/4 cup butter
6 tablespoons cocoa
1 cup sugar
2/3 cup almonds, ground
2 tablespoons flour
3 eggs, separated
2 tablespoons water
chocolate glaze (recipe follows)

Melt butter in saucepan over medium heat. Stir in cocoa and 3/4 cup sugar, blend until smooth. Remove from heat, cool 5 minutes. Blend in almonds and flour. Beat in egg yolks, one at a time. Stir in water. In medium bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until soft peaks form. Gently fold chocolate mixture into egg whites, blending thoroughly. Pour into greased and floured 9 inch layer pan. Bake at 350º for 30 minutes. Cool 10 minutes. Cake will settle a little. Remove from pan onto wire rack. Cool completely. Invert cake onto serving plate. Spread top and sides with chocolate glaze. Garnish as desired. Serves 8-10.

Chocolate glaze: Melt 2 tbsp. butter in small saucepan over low heat. Add 2 tbsp cocoa and 2 tbsp water, stir constantly until mixture thickens. Do not boil. Remove from heat, add 1/2 tsp. vanilla. Gradually add 1 cup confectioners sugar, beating with whisk until smooth.

Happy Cooking!