Featured Post

Ruth's Tips and Techniques Summit

I'm so incredibly excited to announce my new event and one that I think will be my biggest and best yet! I hope you can join me for Rut...

Monday, December 22, 2008

Bread Box

What a cute simple box this was to make. I don't have the dimensions for you though. I'm sorry. I've already given the box away, but the box is big enough to fit a mini loaf of bread. The base of the box is Ruby Red cardstock, I also used the Holiday Treasure DSP and some rub ons to complete the box.
Inside the box is a loaf of Cherry Eggnog Bread. This bread is so good. I made it a couple years ago and have been making it every year since then for my family and as gifts. The recipe is below if you would like to make it too.


Cherry Eggnog Bread
Bread
3/4 cup maraschino cherries, chopped and well drained
2 1/4 cup flour
1 1/2 teaspoon baking powder
3/4 teaspoon ground nutmeg (I always put a little extra-I love nutmeg)
3/4 teaspoon salt
1 cup sugar
3/4 cup butter, softened
3 eggs
1 cup eggnog
Glaze
1/2 cup powdered sugar
3-4 teaspoons eggnog
1/4 cup toasted sliced almonds

Preheat oven to 325. Spray loaf pan (or 4 mini loaf pans) with nonstick cooking spray.
Combine flour, baking powder, nutmeg and salt in bowl-set aside.
Beat sugar and butter until light and fluffy.
Add eggs one at a time. Add one third of the flour mixture. Add half the eggnog, then another third of the flour mixture, then the rest of the eggnog, then the rest of the flour mixture. Beating after each addition until just combined. Gently stir in cherries. Pour into pan(s).
Bake 1 hour 15 minutes-1 hour 20 minutes or until cake tester comes out clean and top is golden brown. (For the mini loafs- I checked mine after about 45 minutes and they still needed another 5-10 minutes).
Cool in pan 5 minutes, then transfer to cooling rack and cool completely.
For the glaze, mix powdered sugar and eggnog until smooth. Drizzle half over cooled loaf, sprinkle with almonds, then drizzle the rest over the loaf.
Eat!

Thanks for looking see you tomorrow!

No comments: