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    You are in: Home / Recipes / Rum-Scented Eggnog Cake Recipe
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    Rum-Scented Eggnog Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    GoldsmithLissa's Note:

    holiday classic in lightened-up form Top with sugared cranberries and mint... Cooking time includes cooling time.

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    Ingredients:

    Serves: 10-12

    Yield:

    cake

    Units: US | Metric

    Directions:

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

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    Nutritional Facts for Rum-Scented Eggnog Cake

    Serving Size: 1 (118 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 357.5
     
    Calories from Fat 99
    27%
    Total Fat 11.0 g
    17%
    Saturated Fat 4.4 g
    22%
    Cholesterol 6.9 mg
    2%
    Sodium 279.9 mg
    11%
    Total Carbohydrate 54.5 g
    18%
    Dietary Fiber 0.9 g
    3%
    Sugars 27.6 g
    110%
    Protein 7.2 g
    14%

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