Wednesday, December 29, 2010

Eggnog Bundt Cake with Caramel Sauce

Pic courtesy of Sister's Cafe

This has to be one of the richest desserts I've ever eaten. And, all you have to do is look at the ingredient list to see why. I browsed all my favorite recipe sites for days looking for the perfect Christmas Eve dessert and decided to go with this one and I'm so glad I did. Everyone loved it. Even I loved it which is saying a lot because 1) I detest the taste of eggnog and 2) I detest the taste of nutmeg. But, not only did it turn out beautifully, but the caramel sauce did the perfect job of subduing the strong nutmeg flavor of the cake. I know it's a little late for a Christmas cake, but this would also be fabulous for New Year's!

Eggnog Bundt Cake with Caramel Sauce
from Sister's Cafe

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 (optional, I didn't do this).

Caramel sauce:
½ lb brown sugar (~1 1/8 c.)
½ lb butter (2 sticks)
½ lb powdered sugar (~2 cups)
½ T. cinnamon
½ qt. rich vanilla ice cream

Add all ingredients to a medium sauce pan and melt together over medium heat. Pour warm over individual servings immediately before serving.


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