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  • Eggnog Cake

    1 vote
    Eggnog Cake
    Prep: 25 min Cook: 20 min Servings: 8
    by Bob Towlson
    135 recipes
    >

    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

    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 the raisins and peacns. Pour into a 9-in. round baking pan coated with cooking spray.
    2. For topping:
    3. In a small bowl, combine the brown sugar, flour and nutmeg. Cut in the butter until crumbly. Stir in pecans; sprinkle over batter.
    4. Bake at 350 degrees F. for 20 to 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.
    5. Serve with ice cream if desired.

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