Time 2h45m Yield 20 servings Number Of Ingredients 28 Steps:
Make the Spiced Pound Cake: Preheat the oven to 325 degrees F. Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan. In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate. Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake. Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.
Time 50m Yield 24 serving(s) Number Of Ingredients 11 Steps:
CAKE:. Combine cake mix according to package directions, except reduce water by 1/4°C. Pour into a prepared 9X13 pan. Bake for 34-40 minute or until a toothpick comes out clean. SAUCE:. Combing sugar, butter and Eggnog in a small saucepan, bring to a boil, boil 2 minute Stir in extract and nutmeg. Serve warm over Holiday Mincemeat Cake.
More about “holiday mincemeat cake with eggnog rum sauce recipes”
Time 1h15m Yield 1 cake Number Of Ingredients 13 Steps:
Stir the flour, baking powder, baking soda and salt together; set aside. Cream the butter, orange rind and vanilla in a large bowl with an electric mixer until light. Beat in the sugar. Add the eggs, one at a time, beating well after each addition. Blend in the mincemeat. Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Stir in the nuts. Turn the batter into either a greased 12-cup Bundt or tube pan or a greased 9" x 13" cake pan. Preheat the oven to 350 degrees F. If using a Bundt pan, bake for 55 to 60 minutes or until done. If using a cake pan, bake for 45 to 50 minutes. In either case, cool in the pan for 10 minutes. Remove from the pan and cool completely. Dust with icing sugar before serving.
