Recipe by T. Little
"I've made this yummy recipe every Christmas in my adult life."
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2 1/4 cups
chopped red and green candied cherries
I baked this in 2 8x4 pans, and the baking time was only 40 minutes. We love the holiday fruit and eggnog taste. Great bread!
Not crazy about this. I followed the recipe exactly, but it was too dry and not sweet enough, even with the addition of a coarse sugar topping. It didn't have a strong eggnog flavor, and I would definitely increase the fruit. It did look very pretty, though. I probably won't make this again.
This turned out wonderful- I could tell it's a good cake batter by how smooth it was once mixed. I used golden raisins, currants, and dried cranberries. The texure of the cake is perfect: not crumbly around the fruit, moist without being terribly dense.
Delicious! I baked it for only 60 minutes, and should have taken it out earlier still. I used full fat, full flavor egg nog, and switched out chunks of a dried fruit bar for the candied fruit, which I did not have on hand. The dough is springy and moist, and I thought it was very flavorful. My hubby and I ate half the loaf for breakfast, it was so good!
So easy to make and it turned out excellent! This was an experiment for me, as I made a few adjustments to accommodate my egg allergy and to also make it a little lower in calories (used egg substitute, light egg nog and only 1/4 sugar and the rest Splenda)so I did not expect it to turn out. I baked it for only 60 minutes and the result was a moist, delicious bread that everyone loves. Great recipe!
The loaf came out really well. I think next time I will add more cherries and use mixed fruit instead of raisins. I will also add a bit of nutmeg as it could have been a bit spicier.
I doubled the recipe and got two regular sized loaves as well as one slightly larger loaf. I reduced the baking time to 60 minutes, it doesn't need more than that. I used 3 cups of add-ins (mixture of green/red candied cherries, raisins and other candied fruit though I omitted the nuts) that I soaked for a day in the remnants of a bottle of Tia Maria (that which I later poured over the cakes after pricking them a little). I do think this it could use another cup of add-ins, but that's personal preference as the fruit cake my mother used to make was literally jam-packed with add-ins. I also added 2 tsps. of homemade pumpkin/apple pie spice. The eggnog flavour was barely detectable (maybe because of the addition of alcohol), so the next go around I'll try making it with milk to make it more cost effective.
This was pretty darn good!
* Percent Daily Values are based on a 2,000 calorie diet.
Eggnog Fruit Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 91
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