Tuesday, December 28, 2010

Eggnog Spice Bundt Cake

This cake is really different from an ordinary Bundt recipe because it's so light in both taste and texture.  You don't have to be a fan of spice cake, or eggnog, to enjoy this truly unique sponge cake.  I'm substituting pumpkin spice pudding this year too.  It's always fun to change things up a bit!  

Finally, if you don't have a Bundt pan, no worries.  This bakes equally well in a 13 x 9 glass dish, 2 - 9 inch layer pans or a large loaf pan.  Just keep an eye on your baking time by testing for doneness with a toothpick.

Another quick and easy recipe.

1 (18 ounce) box spice cake mix
1 (4-serving size) box instant vanilla or cheesecake pudding and pie filling mix
1 cup nonfat vanilla yogurt
1/4 cup canola oil
1 cup eggnog
1 egg
3 egg whites
1 1/3 cups toasted chopped pecans
powdered sugar

Preheat oven to 350 degrees.  Coat a non-stick Bundt pan with cooking spray (I sprinkle a little Wondra flour in the pan too).
Combine all ingredients except pecans and powered sugar, in a large bowl.  Beat until creamy.  Stir in pecans.  Pour into prepared pan.  Bake for 40 to 45 minutes, until a wooden toothpick inserted in the center comes out clean.  Remove from pan, and cool on wire rack.  When cool, dust with powdered sugar.

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