Busters Recipes

Eggnog Cake


      2 tbsp. butter or margarine
    1/2 cup sliced almonds
      1 package yellow cake mix (approx. 18 1/2 oz.)
    1/4 tsp. nutmeg
      2 eggs
1 1/2 cups commercial eggnog
    1/4 cup vegetable oil
      2 tbsp. rum or 1 tsp. rum flavoring plus
                  1 tsp. brandy flavoring

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.

~~ Rum Syrup:

      1 cup granulated sugar
    1/2 cup water
      1 tsp butter or margarine
    1/2 tsp vanilla
1 1/2 ounces rum (3 tbsp.)

Boil sugar and water 5 minutes.

Add butter, vanilla and rum.

Cook until a syrupy mixture.


Yields about one cup.

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