Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Eggnog Cake with Rum Syrup
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- #16152
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
Eggnog Cake
2 tablespoons butter or margarine
1/2 cup sliced almonds
1 package (18.5 ounce size) yellow cake mix
1/4 teaspoon nutmeg
2 eggs
1 1/2 cup commercial eggnog
1/4 cup vegetable oil
2 tablespoons rum
OR
1 teaspoon rum flavoring, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon brandy flavoring
Rum Syrup
1 cup granulated sugar
1/2 cup water
1 teaspoon butter or margarine
1/2 teaspoon vanilla extract
1 1/2 ounce rum
directions
For Cake: Grease a 12-cup Bundt pan with soft butter. Press almonds against sides and bottom of pan; set aside.
In large bowl combine cake mix, nutmeg, eggs, eggnog, vegetable oil, and flavoring. Beat at medium spread until smooth and creamy about 4 minutes.
Pour batter in prepared pan. Bake at 325 degrees F for 50 to 55 minutes or until cake tests done. Cool in pan for 10 minutes; turn out on wire rack or serving plate to complete cooling. Prick cake with think skewer and top with Rum Syrup while cake is still warm.
For Rum Syrup: Boil sugar and water 5 minutes. Add butter, vanilla and rum. Cook until a syrupy mixture. Yields about one cup.
added by
tonkcats
nutrition data
418 calories, 18 grams fat, 56 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
May 21, 2013
I'll be making this again this year for the holidays. It's a wonderful cake that always impresses our guests.
December 2, 2012
I've added this to my pinterest page because the cake is delicious. We used a sugar free egg nog and cake mix and a reduced sugar Splenda blend for the syrup. I replaced the almonds with pecans (because we had more pecans than almonds) and it was amazing! Absolutely thrilled with this recipe.