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 |
| |
| 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. |
| |
| | 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.) |
| |
| 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 |