he inside of a fluted cake pan.
In a medium
owl, combine cake mix, nutmeg, eggs, eggnog, melted butter and rum.
Beat
make chiffon cake: Let egg
t dry and fold into cake mixture.
Butter and
ven to 350\u00b0. Combine cake mix, sugar, oil, eggs and
nd add coffee and rum.
Let cake cool in pan for
Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
Beat butter and sugar thoroughly. Add yolks.
In another bowl, combine flour, salt and baking soda.
Alternately add flour mixture and sour cream to butter mixture.
Add extracts and rum, if desired.
In separate chilled bowl, beat whites to stiff peaks.
Fold whites into batter.
Spoon into pan.
Coat top with additional sugar.
Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.
tir the 1/2 cup rum to this mixture until incorporated
CAKE: Mix the above together and bake in a prepared bundt pan for 1 hour at 325 F.
GLAZE: Boil the water, butter and sugar together for 5 minutes.
Add the rum and drizzle this over the HOT rum cake until it is all absorved.
It helps to punch holes in the cake with a fork--gently now.
Let this cool before serving.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Mix everything, except the nuts.
Beat for 30 minutes.
Grease and flour a Bundt pan.
Sprinkle the nuts in the bottom and pour the batter over the nuts.
Bake at 350\u00b0 for 50 minutes.
Frost with Rum Cake Sauce.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
n three additions with the eggnog in two addtions, beginning and
r raisins or cranberries in rum for 15 minutes.
Using
Preheat oven to 350\u00b0. Generously grease Bundt pan and press chopped nuts and candied cherries on bottom and sides of pan. Combine cake mix, butter, nutmeg, eggs, eggnog and rum or rum flavoring. Beat until smooth 4 to 5 minutes. Pour into pan and bake 45 to 50 minutes until cake tests done with a toothpick. Cool 10 minutes and invert. Dust with confectioners sugar, if desired.
Generously grease a 10-inch Bundt pan with soft butter.
Press almonds against buttered sides and bottom; set pan aside.
Combine cake mix, nutmeg, egg yolks, eggnog, melted butter and rum in large mixing bowl until blended.
Beat egg whites separately until stiff but not dry.
Carefully fold batter into whites.
4 to 5 minutes. Add rum and vanilla extract. Add flour
CAKE:
Combine cake mix according to package directions, except reduce water by 1/4\u00b0C.
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.