Eggnog Cake With Fruit Sauce
|Yellow cake mix||12 Ounce (1 Package, Pillsbury)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Rum||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Fruit sauce||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|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)|
Preheat oven to 350Â° 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.
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.