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Eggnog Cake

“We enjoy this cake so much! During the holidays, I actually buy eggnog to freeze so I can make this year-round.” Katie Wollgast — Florissant, Missouri

8 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

3/4 cup reduced-fat eggnog
1/4 cup sugar
2 tablespoons canola oil
2 tablespoons unsweetened applesauce
1 egg
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup golden raisins
2 tablespoons chopped pecans
TOPPING:
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1 tablespoon cold butter
2 tablespoons chopped pecans
2 cups reduced-fat vanilla ice cream, optional

Directions

In a large bowl, beat the eggnog, sugar, oil, applesauce and egg
until well blended. In a small bowl, combine the flour, baking
powder, salt and nutmeg; gradually beat into eggnog mixture until
blended. Stir in raisins and pecans. Pour into a 9-in. round baking

2 of 2

Eggnog Cake (continued)

Directions (continued)

pan coated with cooking spray.
For topping, in a small bowl, combine the brown sugar, flour and
nutmeg. Cut in butter until crumbly. Stir in pecans; sprinkle over
batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pan to a wire rack to cool completely. Serve with ice cream if
desired. Yield: 8 servings.

Nutrition Facts: 1 slice (calculated without ice cream) equals 255 calories, 9 g fat (2 g saturated fat), 48 mg cholesterol, 285 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.