- 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
- 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
- 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.
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."
"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."
"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."