Holiday Mincemeat Cake with Eggnog Rum Sauce

Submitted by:Susan Yetter

Served at the Ladies Library Collection

Consulting with the Television Food  Network

ngredients
1 lemon cake mix

• 1 cup mincemeat  (mince·meat/ˈminsˌmēt/ a noun: A mixture of currants, raisins, sugar, apples, candied citrus peel, spices, and suet, typically baked in a pie.)
• 1/2 cup finely chopped almonds ( there were no almonds in the cake you had)

Eggnog Rum Sauce:

• 1 cup suga
• 1/2 cup butter
• 1/2 cup prepared eggnog
• 1 tsp rum or 1/2 tsp rum extract ( we used the extract)
• Dash of nutmeg
  

Directions

Heat oven to 350 degrees. Spray oven-safe 11 inch skillet or 9 x 13" pan with nonstick cooking spray.

Prepare cake mix according to package directions, except reduce the water by 1/4 cup. After mixing, fold in the mincemeat and nuts.

Bake 35 to 40 min. Cake is done when a toothpick inserted in the center of cake comes out clean.

Let cool 5 min. Rum a knife around edge of pan and invert onto serving plate.

Sauce: Combine butter, sugar and eggnog in small saucepan. Bring to a boil. Boil for 2 min. Remove from heat and stir in rum or rum extract and a dash of nutmeg. Serve warm.