Holiday Mincemeat Cake with Eggnog Rum Sauce

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    • 1 lemon cake mix
    • 1 cup mincemeat
    • 1/2 cup finely chopped almonds
    • 1 cup sugar
    • 1/2 cup butter
    • 1/2 cup prepared eggnog
    • 1 teaspoon rum or
    • 1/2 teaspoon rum extract
    • Dash of nutmeg


    Step 1

    Heat oven to 350 deg. Spray oven-safe 11-inch skillet or a 9 X 13 cake pan with nonstick cooking spray.

    Step 2

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

    Step 3

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

    Step 4

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

    Step 5

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

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