Christmas Recipes

Light Eggnog Rum Cake

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Yield: 14 pieces

Ingredients

Cake

  • 1 (18.25 ounce) box yellow cake mix made with pudding
  • 1 egg
  • 4 egg whites
  • 1 1/4 cups low fat fresh eggnog (2 to 3 grams fat per 1/2 cup serving)
  • 1/3 cup dark rum
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg

Glaze

  • 3/4 cup granulated sugar
  • 1 tablespoon whipped butter
  • 3 tablespoons dark rum
  • 1/4 cup fresh low fat eggnog

Instructions

  1. Heat oven to 350 degrees F. Lightly coat a nonstick or stick resistant 12 cup Bundt cake pan with cooking spray and set aside.

Cake

  1. Whisk dry cake mix together with nutmeg in a large mixing bowl until well combined.
  2. In a smaller bowl whisk eggnog together with egg, egg whites and vanilla extract until combined.
  3. Pour liquid ingredients into a mixing bowl and mix all ingredients together on medium speed of an electric mixer for 3 to 4 minutes until well blended.
  4. Pour batter into pan and smooth out top.
  5. Bake for 38 to 40 minutes or until cakes tests done.
  6. Remove cake from oven. Cool in pan for 15 minutes invert cake pan on to serving plate. Prick top of cake with fork or wooden pick then spoon or brush glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is gone.

Glaze

  1. Combine sugar, rum and butter in a small saucepan and bring to boil over medium heat, stirring constantly for 2 to 3 minutes.
  2. Remove from heat cool several minutes and stir in eggnog.

Nutrition

Per piece: approximately 243 calories; 3.5g total fat; 1.9g saturated fat; 6mg cholesterol; 45.3g total carbohydrate; 0.2g dietary fiber; 3.5g protein; 286mg sodium

High fat version compares at 425 calories and 14.3 grams total fat



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