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Tasty Eggnog Cake

 Tasty 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

Tasty 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.
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.