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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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âWe enjoy this cake so much! During the holidays, I actually buy eggnog to freeze so I can make this year-round.â Katie Wollgast â Florissant, Missouri 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 king arthur unbleached 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 king arthur unbleached 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 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.
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