Eggnog Cake
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2 Tbsp | butter or margarine |
1/2 cup | sliced almonds |
1 package | yellow cake mix |
18-1/2 oz. | |
1/4 tsp | nutmeg |
2 | eggs |
1-1/2 cup | commercial eggnog |
1/4 cup | vegetable oil |
2 Tbsp | rum or 1 tsp. rum flavoring plus 1 tsp. brandy flavoring |
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grease a 12-cup bundt pan with soft butter. press almonds against sides |
and bottom of pan; set aside. in large bowl combine cake mix, nutmeg, |
eggs, eggnog, vegetable oil, and flavoring. beat at medium spread until |
smooth and creamy about 4 minutes. pour batter in prepared pan. bake at |
325 degrees for 50 to 55 minutes or until cake tests done. cool in pan for |
10 minutes; turn out on wire rack or serving plate to complete cooling. |
prick cake with think skewer and top with rum syrup while cake is still |
warm. |
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| rum syrup: |
1 cup | granulated sugar |
1/2 cup | water |
1 tsp | butter or margarine |
1/2 tsp | vanilla |
1-1/2 oz. | rum (3 tbsp.) |
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boil sugar and water 5 minutes. add butter, vanilla and rum. cook until a |
syrupy mixture. yields about one cup. |
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(ID: 9537) Mirror: rec.food.recipes: Sat, Dec 20, 2003 |