Mincemeat Spice Cake W Creamy Eggnog Topping Recipes

Steps:

• Preheat oven to 350°.
• In large mixer bowl, combine cake mix, water, vegetable oil and eggs; mix well.
• Beat on high speed 2 minutes.
• Stir in mincemeat.
• Pour into well-greased and floured 10-inch fluted or tube pan.
• Bake 45 to 50 minutes or until wooden pick inserted near center comes out clean.
• Cool 10 minutes; remove from pan.
• Cool completely.
• In small mixer bowl, combine EggNog and whipped topping mix; mix well.
• Beat on high speed 4 minutes or until mixture forms soft peaks.
• Serve topping over cake slices.
• Refrigerate leftover topping.

Steps:

• Heat oven to 350 degrees F. Line bottom of springform cake pan with wax paper and butter the sides.
• Place flour, baking powder, sugar and 1/2 cup butter in large bowl. Stir in milk, mincemeat, eggs and lemon peel. Mix on low speed of electric mixer 2 minutes or until thoroughly combined. Pour into prepared pan.
• Bake 30 minutes. While cake is baking, mix all topping ingredients in small bowl. Remove cake from oven and spoon on topping. Return cake to oven and bake an additional 30 minutes or until toothpick inserted in center comes out clean.

Steps:

• 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.