Sunday, February 5, 2012

Heaven-sent sauce

The holidays are long over, but I can't help posting this recipe. In an effort to bring a new human into the world, I was sick and vomiting all through the Christmas season, which made food blogging a big no-no. It wasn't fair to this delicious eggnog cake. I could eat the caramel-rum sauce with a spoon. Remember it for the 2012 holidays, okay? Or, make the sauce whenever you darn well please and spoon it over regular yellow cake instead of eggnog cake.


1 yellow cake mix
3 Tbsp. flour
2 c. eggnog
1/4 c. butter, softened
2 eggs
1/4 tsp. rum extract
1/8 tsp. nutmeg

Preheat oven to 350 degrees. Beat ingredients until smooth. Pour into greased bundt pan or two greased loaf pans. Bake for 30 to 40 minutes. Watch carefully and check with a toothpick so cake doesn't overbake. Toothpick should come out with a few moist crumbs.

Caramel-rum sauce:

1 1/8 c. packed brown sugar
1 c. butter
3/4 c. cream
2 c. powdered sugar
1/4 tsp. each cinnamon and nutmeg
1/8 tsp. rum extract

Mix brown sugar and butter in a saucepan over medium heat until melted. Add cream, powdered sugar and spices, whisking until smooth. Cook, stirring constantly, until thickened but still pourable. Remove from heat and add rum extract. Spoon generously over eggnog cake.

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