Ingredients
½ c. Craisins soaked in 2 T. rum 3 c. unbleached flour
½ c. unsalted butter, softened ½ c. unsweetened applesauce
¾ c. eggbeaters or egg whites 2 c. sugar
2 tsp. baking powder ¼ tsp. salt
1 c. lowfat eggnog 1 tsp. vanilla
1/8 tsp. nutmeg 1 T freshly grated orange peel
Directions
Soak the craisins for 15 minutes. Preheat oven to 325 degrees F. Grease and flour a large bundt pan.
Cream butter on medium speed of electric mixer until creamy. Add sugar and continue to beat until light and fluffy, about 5 minutes. Add eggbeaters gradually beating well after each addition. Add remaining wet ingredients and beat until combined. Combine flour, baking powder, and salt in separate bowl and whisk slightly to mix. Add dry ingredients to batter and mix until combined. Fold in the orange peel, craisins and remaining rum.
Spoon batter into bundt pan and level. Bake 55-65 minutes, or until lightly browned, and top springs back when lightly touched, or toothpick inserted in center comes out clean. Remove from oven and cool for 20 minutes. Loosen edges and remove from pan. Allow to cool completely.
Prepare Glaze: Blend together 1 c. confectioner’s sugar and ¼ c. orange juice. Drizzle over cake.