Tasty Eggnog Cake Recipe
- 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
- 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
- 1. 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. pan coated with cooking spray.
- 3. For topping, in a small bowl, combine the brown sugar, flour and nutmeg. Cut in butter until crumbly. Stir in pecans; sprinkle over batter.
- 4. 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.
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.
Reviews for Tasty Eggnog Cake
"This was an alright cake. Moist and very much like a coffee cake but not enough flavour for our house."
"I made this cake and it didn't turn out well. It may be due to the fact that my flour was old and may have been dry also I didn't have applesauce so used chopped fresh apple. It was heavy. I will try this recipe again and use the called for ingredients and fresh flour."
"Whew! I never saw so much dissension over a cake! Some said it was so dry and tasteless they threw it away. Others said it was moist and delicious. Some said it had no eggnog flavor and others said there was too much eggnog flavor. Some said they had to bake it less than called for and others baked it longer. I don?t know why there is so much disparity. What I found was that the taste of the cake was probably about like that of a yellow cake, so it was not tasteless and was not terrible. It just did not taste a lot like eggnog. email@example.com suggested adding an extra tablespoon or two of eggnog. Eggnog extract can be ordered online and could be used. Like firstname.lastname@example.org, I substituted applesauce for the oil to save a few calories. The recipe called for 20-25 minutes baking time. I found I had to bake it 25 minutes. The cake was very moist and, I thought, quite good."
"The cake was dry and tasteless! We were invited to my daughter's for dinner and I made this cake to bring along for dessert and needless to say, I was quite embarrassed. We ended up throwing the cake out along with the recipe. It just wasn't worth wasting calories on."
"My friends and family like this cake. I find that eggnog freezes well and reconstitutes when thawed to use in the recipe. Yes, it may be a little dry as a cake, but at holiday time I love to add a scoop of eggnog ice cream to the cake when I serve it!"
"Dry and flavorless."
"I made this cake according to the recipe directions and it was awful. It was more like a bland coffee cake than an actual dessert cake. It needs more sweetness added to it to qualify as a dessert."
"Didn't care for the flavor at all. Egg nog flavor was way to overpowering for my taste"
"This was a very moist and tasteful cake. I made it exactly as posted but found I had to cook it about 10 minutes longer. Might cut down on the brown sugar or use Splenda next time but otherwise, wouldn't change a thing."
"The egg nog taste was a bit over powering for me with this cake. I would have prefered a more sutle egg nog taste."
"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!"
"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."
"I don't drink eggnog but it does make a delicious cake!!!"
"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."
"Jan. 9 lorrylewThe cake was dry and tasteless. I threw it out along with the recipe."
"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!"
"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."
"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."
"I thought it was dry but very tasty. The ice cream on top helped. I didn't add the raisins. My husband liked it."
"It was delicious. I plan to make it every New Year's Eve. My guests loved it."
"We found this cake very dry. I did add extra nutmeg to make the cake taste more like eggnog which helped, but I wouldn't make it again."
"It was very delicious though we couldn't taste the egg nog"
"Very good! My entire family liked it. I will definitely make it for my next event that requires a dessert, even if it's not during the holidays. I love eggnog and the topping was delicious."
"I took this to a New Year's Eve celebration and received very good reviews. My husband told me it was the best dessert there!"
"My holiday dinner guests scarfed down this cake even after a very heavy, colorie laden meal. They loved it - I less so. Felt it was a bit on the dry side (the melting vanilla ice cream helped make it less so) and was eggnoggy enough for my taste (and I used regular eggnog and not "light." All-in-all a nice addition to your holiday meals (but only ranks a 3 star with me, but my guests I am sure would give it at least another star - possibly all the way to the top rating!"
"I made this for my sisters family.Every bit of it was gone It was so yummy going to make for my other sisters family. Patty"
"It was a little dry - next time I won't bake it quite so long. Otherwise, very good!"
"I made it because I LOVE eggnog! I couldn't find reduced fat eggnog so I used regular. I realized after I made it that I forgot to add the applesauce! It was light and ok--but I don't know if I can truthfully rate it because of my mistake! I like the yogurt substitution mentioned above."
"Very good. Tasted nice and light"
"Going to make it again tomorrow and use the rest of the eggnog. Yummy."
"I made this cake several times last year and everyone loved it! Thanks"
"I just finished my second batch, and I made some adjustments. I make lots of mini loaves of different kinds of quick breads, so I doubled this recipe and baked it in 4 mini loaf pans. I used 2 cups of eggnog, 3/4 cup applesauce, omitted the oil, used 1/2 cup Splenda for the sugar, and 1/2 cup egg substitute. I doubled all the dry ingredients, of course. I didn't use any nuts but it wouldn't change much. For the topping, I just sprinkled 1-2 T Splenda brown sugar on top. No butter or flour. My family loves it, and the nutritional content per 1/8th mini loaf (40 grams) is as follows:81 caloriesTotal fat .8 gmCholesterol 6 gSodium 94 gmTotal Carb 16 gmFiber .5 gmSugar 6.2 gmProtein 2.2 gm"
"I made this last year with leftover eggnog and loved it so much, I froze 3/4 cup portions of eggnog to make it later. I also plan to make it for New Year's!"
"I had leftover eggnog from Christmas and this recipe came just in time. I baked this cake today but replaced the unsweetened applsauce with plain yogurt and it came out moist and tasty. Eggnog lovers' should like this recipe!"
"thank you so much for this recipe the cake was simply delicious!!!!!!!"