Holiday Mincemeat Cake With Eggnog Rum Sauce |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 24 |
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This is a recipe that I entered in the Holiday Cake Cook-Off on Foodnetwork. It has always been a favorite in my family. Ingredients:
1 (18 ounce) box lemon cake mix |
3 eggs (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 cup water (or 1/4 cup less than called for by your cake mix) |
1 cup mincemeat |
1/2 cup chopped almonds (or your favorite nuts) |
1 cup sugar |
1/2 cup butter |
1/2 cup eggnog |
1 teaspoon rum extract |
1 dash nutmeg |
Directions:
1. CAKE:.
2. Combine cake mix according to package directions, except reduce water by 1/4°C.
3. Pour into a prepared 9X13 pan.
4. Bake for 34-40 minute or until a toothpick comes out clean.
5. SAUCE:.
6. Combing sugar, butter and Eggnog in a small saucepan, bring to a boil, boil 2 minute Stir in extract and nutmeg.
7. Serve warm over Holiday Mincemeat Cake.
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