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“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
This recipe is:
Healthy
Editor's Note: This recipe was tested with commercially prepared eggnog.
Nutritional 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.
Originally published as Eggnog Cake in Healthy Cooking December/January 2010, p60
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Reviewed on Dec. 30, 2011 by nspoolstra@kc.rr.com
Post script ... I didn't bake it as long as it said to ... only about 15-20 minutes and tested it early.
I just made this cake, using the following substitutions:* I used all applesauce, no oil* I used a tablespoon or two more egg nog* I used Splenda instead of the white sugar and Splenda Brown sugar mix for the topping, 2 T instead of 4 T of regular brown sugar* I used 1/4 cup egg substitute instead of one egg* I used crushed walnuts instead of pecans because that's what I had left over from Christmas cookie baking!* I used 1/2 cup whole wheat flour and 1 cup white flourThis cake was AMAZING. Very moist, could easily taste the eggnog, and didn't taste "healthy" at all. It says I gave it 4 stars but it won't let me change that rating, so if I could, I'd give it five stars!
I just made this cake, using the following substitutions:
* I used all applesauce, no oil
* I used a tablespoon or two more egg nog
* I used Splenda instead of the white sugar and Splenda Brown sugar mix for the topping, 2 T instead of 4 T of regular brown sugar
* I used 1/4 cup egg substitute instead of one egg
* I used crushed walnuts instead of pecans because that's what I had left over from Christmas cookie baking!
* I used 1/2 cup whole wheat flour and 1 cup white flour
This cake was AMAZING. Very moist, could easily taste the eggnog, and didn't taste "healthy" at all. It says I gave it 4 stars but it won't let me change that rating, so if I could, I'd give it five stars!
Reviewed on Dec. 29, 2011 by crazy4sushi
The mixed reviews on this one made me have to try it for myself. This cake came out really dense and flavorless. At first I thought I may have forgot the sugar. It was sweet but not enough. I added rum extract but still no eggnog flavor comes through. I was worried about the dryness that others complained about so I doubled the applesauce. It was moist but not worth the waste of good holiday eggnog. Glad I didn't add the raisins and pecans.
Reviewed on Dec. 29, 2011 by nannyto15
I don't drink eggnog but it does make a delicious cake!!!
Reviewed on Jan. 11, 2011 by brendajo0110
I did not like this cake and I absolutely love eggnog. The topping was a little different. The cake was dry. I threw it out.
Reviewed on Jan. 11, 2011 by lorraylew
Jan. 9 lorrylewThe cake was dry and tasteless. I threw it out along with the recipe.
Jan. 9 lorrylew
The cake was dry and tasteless. I threw it out along with the recipe.
Reviewed on Jan. 10, 2011 by ukiegirl
This was absolutely FANTASTIC. I made the cake Saturday, one on Sunday, and one to bring in to work on Monday. You have to be very careful not to overbake because it will be dry (I learned this from cake #2). I made the cake exactly as the recipe states except for one thing: they didn't have lo-fat eggnog, so I used soymilk eggnog. I will be making this cake often. I also will take the advice of past reviewers and freeze 3/4 cup portions of the eggnog so I can make it during the year - not just during the holidays. Thanks for a great recipe!
Reviewed on Jan. 08, 2011 by bakyser@comcast.net
It was very heavy and dry - also not very sweet. We ate a few pieces at first but ended up throwing it away and I also discarded the recipe.
Reviewed on Jan. 07, 2011 by foodie29
i for got to tell you i used Sugar Cookie flavored eggnog and it added to the flavor.
i only printed out this recipe two weeks ago and have already made the cake two times. it is delicious everyone loved it. thank you.
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