Eggnog Cake - Recipe

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EGGNOG CAKE

2 1/2 cups all-purpose flour
1 2/3 cups sugar
1 1/4 teaspoons salt
2 1/2 teaspoons baking powder
1 to 2 teaspoons nutmeg
4 eggs
2 cups whipping cream
3 tbsp. rum
1/2 tsp. vanilla

Note: Drain fruit and reserve syrup from can for making Fruit Sauce (below).

Preheat oven to 350°F.

Grease a 12 cup Bundt or other fluted tube pan.

In a large bowl, combine all ingredients and beat for 3 minutes on medium speed. Pour batter into greased pan and level top with the back of a wet spoon.

Bake for about one hour or until a toothpick inserted in center of cake comes out clean. Cool in pan for 5 minutes before loosening edges of cake with a butter knife; invert onto serving dish and allow to cool for another 15 minutes before pouring Fruit sauce over the top.

Fruit Sauce:

1/3 cup brown sugar
1 tbsp. corn starch
1.75 lb. canned fruit (peaches, apricots, etc)
1/4 tsp. almond flavoring, amaretto or rum
1/4 cup butter

In a saucepan, mix together brown sugar and cornstarch, fruit syrup and almond flavoring, amaretto or rum. Bring to a boil, stirring constantly; swirl in butter and boil for 1 minute. Add fruit and allow to cool for 5 minutes before pouring over cake.

Just before serving, cake may be topped with rum-flavored whipped cream, Cool Whip or vanilla or eggnog ice cream.

16 Servings.

Submitted by: Belle

Nutrition (per serving with topping): 293 calories, 10g total fat, 5.7g saturated fat, less than 1g polyunsaturated fat, 151.4mg potassium, 46.2g carbohydrates, 29.7g sugar, 1.3g fiber, 4.4g protein, 81mg cholesterol, 283.2mg sodium, 69.7mg calcium, 531.4IU Vitamin A, 3.4mg Vitamin C, 12.1IU Vitamin D, 1.4mg iron.

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