You are here

Eggnog Cake With Fruit Sauce

Party.Chef's picture
Ingredients
  Yellow cake mix 12 Ounce (1 Package, Pillsbury)
  Eggs 3
  Cooking oil 1⁄4 Cup (4 tbs)
  Rum 1⁄4 Cup (4 tbs)
  Whipping cream 1 Cup (16 tbs)
  Nutmeg 1⁄2 Teaspoon
  Fruit sauce 1⁄4 Cup (4 tbs)
  Firmly packed brown sugar 1⁄3 Cup (5.33 tbs)
  Cornstarch 1 Tablespoon
  Canned fruit cocktail/Sliced peaches / apricot halves 29 Ounce, drained, reserve syrup for sauce (1 Can Of 1 Pound And 13 Ounce)
  Almond extract 1⁄4 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
Directions

Preheat oven to 350° F.
Grease (not oil) and flour 12 cup fluted tube pan (non-stick finish pan, too).
In large bowl, blend first six ingredients until moistened.
Beat 2 minutes at highest speed.
Pour into prepared pan.
Bake 35 to 45 minutes until toothpick inserted in center comes out clean.
Cool upright in pan 5 minutes; turn onto serving plate.
Cool completely.
In medium saucepan, blend brown sugar and cornstarch.
Stir in reserved syrup, extract and butter.
Bring to full boil over medium heat, stirring constantly; boil 1 minute.
Remove from heat; stir in fruit.
Serve over cut pieces of cake.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Servings: 
10

Rate It

Your rating: None
4.04706
Average: 4 (17 votes)