Rum-Scented Eggnog Cake Recipe

Name: Rum-Scented Eggnog Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¾ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon ground nutmeg; ½ teaspoon salt; 1 cup light brown sugar, packed; ½ cup egg substitute; ½ cup reduced-fat sour cream; ¼ cup canola oil; 1 ¾ cups low-fat milk; 3 tablespoons light rum; 2 ½ teaspoons vanilla extract; 2 58 ounces whipped dessert topping mix

Servings: persons

2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup light brown sugar, packed
½ cup egg substitute
½ cup reduced-fat sour cream
¼ cup canola oil
1 ¾ cups low-fat milk
3 tablespoons light rum
2 ½ teaspoons vanilla extract
2 58 ounces whipped dessert topping mix

1
Preheat oven to 350F Coat 2 8-in round cake pans with cooking spray.
2
Whisk together flour, baking powder, soda, 1/2 tsp nutmeg, and salt.
3
Reserve.
4
In large bowl, whisk together brown sugar, egg substitute, sour cream and oil until smooth.
5
Stir in flour mixture, then 3/4 c milk, 2 Tbs rum and 2 tsp vanilla until smooth.
6
Divide between pans.
7
Bake until toothpick inserted into centers come out clean (22-25 mins).
8
Cool 10 minutes before removing from pan.
9
Transfer to rack.
10
Brush with remaining rum.
11
Cool completely.
12
On medium-high speed, beat topping mix with remaining milk and vanilla until thickened and fluffy (3-4 mins).
13
Place one cake layer on serving plate.
14
Spread with 1 1/4 c frosting.
15
Top with remaining layer.
16
Frost top and side of cake.
17
Sprinkle with nutmeg and garnish with cranberries and mint if desired.

818

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground nutmeg, and more.

Yes, Rum-Scented Eggnog Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rum-Scented Eggnog Cake

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