I wanted to start a new tradition with my family. I love mincemeat, and this cake is a way to share that enjoyment with my friends and family. Since I was a working mother, I also wanted to create a dessert that was convenient. I am now asked for the recipe every time I make it.
Ingredients
- 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
Instructions
- Heat oven to 350 deg. Spray oven-safe 11-inch skillet or a 9 X 13 cake 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 with toothpick inserted in center of cake comes out clean.
- Let cool 5 min. Run 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 stir in rum or rum extract and a dash of nutmeg. Serve warm.
Reviews
I made this for Christmas this year & it was a hit, but I substituted a spice cake for the lemon cake & pecans for the almonds
I made this cake twice(! in December, and LOVED it, even though I had to do ingredient substitutions both times, because the stores ran out of some things at holiday time. I plan to run with it, and make it often, all year. Thank you, Marsha Robinson!
I did not make the cake, only the egg nog rum sauce, and it was amazing over break pudding! A huge hit, wonderful flavor and very easy. I never would have put this combination together, thank you!
We don’t like mincemeat, but this was so light and spicy. No one would guess it had mincement in the cake and the glaze….perfect.