Yum, Yum, and Yum! I made this for one of our desserts on Christmas day, and let me just say it is divine. You have to, of course though, be an eggnog fan. If you are, make this and you will be amazed! The cake is moist, light, and just so so good and the caramel sauce is out of this world! You add ice cream to the caramel sauce, which I know is unorthodox, but I believe it made all the difference. Anyways, it is also not too heavy of a dessert so you don't get that nauseous sick feeling. Another bonus to this recipe. We all enjoyed it and so did our Christmas guests so it is a keeper for sure.
Source: Sisters Cafe Blog
1 yellow cake mix (preferably with pudding in the mix)
3 T. flour
2 c. eggnog
¼ c. butter, softened
2 eggs, slightly beaten
¼ tsp. rum extract
1/8 tsp. nutmeg
Beat until smooth and creamy. Pour into greased bundt pan. Bake at 350 for 35-45 minutes. Dust lightly with powdered sugar for presentation.
Caramel sauce:
½ lb brown sugar (~1 1/8 c.)
½ lb butter
½ lb powdered sugar (~2 cups)
½ T. cinnamon
½ qt. rich vanilla ice cream
Melt together over medium heat. Once melted, it is done, no need to bring to a boil or simmer, just melt it, it takes about 5-8 minutes. Pour warm over individual servings immediately before serving.
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