Holiday Mincemeat Cake with Egg Nog Rum Sauce

Ingredients

• 1 lemon cake mix
• 1 cup mincemeat
• 1/2 cup finely chopped almonds

Egg Nog Rum Sauce:

• 1 cup sugar
• 1/2 cup butter
• 1/2 cup prepared egg nog
• 1 teaspoon rum or
• 1/2 teaspoon rum extract
• Dash of nutmeg

Directions

Heat oven to 350 deg. Spray oven-safe 11-inch skillet or a 9 X 13 cake pan with nonstick cooking spray.

Prepare cake mix according to package directions, except reduce the water by 1/4 cup. After mixing, fold in the mincemeat and nuts.

Bake 35 to 40 min. Cake is done with toothpick inserted in center of cake comes out clean.

Let cool 5 min. Run a knife around edge of pan and invert onto serving plate.

Sauce: Combine butter, sugar and egg nog in small saucepan. Bring to a boil. Boil for 2 min. Remove from heat stir in rum or rum extract and a dash of nutmeg. Serve warm.