Eggnog Cake With Fruit Sauce Recipe


Difficulty LevelEasyHealth IndexAverage


 Yellow cake mix12 Ounce (1 Package, Pillsbury)
 Cooking oil1⁄4 Cup (4 tbs)
 Rum1⁄4 Cup (4 tbs)
 Whipping cream1 Cup (16 tbs)
 Nutmeg1⁄2 Teaspoon
 Fruit sauce1⁄4 Cup (4 tbs)
 Firmly packed brown sugar1⁄3 Cup (5.33 tbs)
 Cornstarch1 Tablespoon
 Canned fruit cocktail/Sliced peaches / apricot halves29 Ounce, drained, reserve syrup for sauce (1 Can Of 1 Pound And 13 Ounce)
 Almond extract1⁄4 Teaspoon
 Butter/Margarine1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

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


Preheat oven to 350° 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.
Cool completely.
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.