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Eggnog Cake With Fruit Sauce Recipe
|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)|
Calories 458 Calories from Fat 204
% Daily Value*
Total Fat 23 g35.3%
Saturated Fat 10.7 g53.6%
Trans Fat 0 g
Cholesterol 108.7 mg36.2%
Sodium 250.9 mg10.5%
Total Carbohydrates 53 g17.8%
Dietary Fiber 1.6 g6.4%
Sugars 38.6 g
Protein 4 g7.1%
Vitamin A 4.8% Vitamin C 4.1%
Calcium 11.7% Iron 1.9%
*Based on a 2000 Calorie diet
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.