Egg Nog Cake!

I got this recipe from a Taste of Home Healthy Cooking magazine... and I have to say I'm not a drinker of Egg Nog - it kinda' grosses me out to think of 'drinking' eggs... but this recipe sounded good and my Mother-in-law saw it too and said I should make it & bring it to our Christmas Eve dinner... So I did and here is the recipe - it was AWESOME! It was very moist and reminded me of a breakfast coffee cake.. the only way I changed the recipe was that I used pumpkin pie spice (like usual) in place of nutmeg and I omitted the golden raisins. Oh, and I don't own a 9 inch round baking pan (only 8 inch) so I used an 8 x 8 square pan and it worked just fine... Hope you enjoy!!!

Eggnog Cake

¾ cup reduced-fat eggnog
¼ cup sugar
2 Tbsp canola oil
2 Tbsp unsweetened applesauce
1 egg

1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
¼ tsp ground nutmeg
¼ cup golden raisins
2 Tbsp chopped pecans

Topping:
¼ cup packed brown sugar
2 Tbsp all-purpose flour
½ tsp ground nutmeg
1 Tbsp cold butter
2 Tbsp chopped pecans


1. In a large bowl, beat the eggnog, sugar, oil, applesauce & 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 inch round baking pan coated with cooking spray.

2. For topping, in a small bowl, combine the brown sugar, flour and nutmeg. Cut in butter until crumbly. Stir in pecans; sprinkle over batter.

3. Bake at 350 degrees for 20-25 mins. or until toothpick inserted in center comes out clean.