Recipe courtesy of Marsha Robinson

Holiday Mincemeat Cake with Eggnog Rum Sauce

I wanted to start a new tradition with my family. I love mincemeat, and this cake is a way to share that enjoyment with my friends and family. Since I was a working mother, I also wanted to create a dessert that was convenient. I am now asked for the recipe every time I make it.
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1 lemon cake mix

1 cup mincemeat

1/2 cup finely chopped almonds

Eggnog Rum Sauce:

1 cup sugar

1/2 cup butter

1/2 cup prepared eggnog

1 teaspoon rum or

1/2 teaspoon rum extract

Dash of nutmeg


  1. Heat oven to 350 deg. Spray oven-safe 11-inch skillet or a 9 X 13 cake pan with nonstick cooking spray.
  2. Prepare cake mix according to package directions, except reduce the water by 1/4 cup. After mixing, fold in the mincemeat and nuts.
  3. Bake 35 to 40 min. Cake is done with toothpick inserted in center of cake comes out clean.
  4. Let cool 5 min. Run a knife around edge of pan and invert onto serving plate.
  5. Sauce: Combine butter, sugar and eggnog 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.