| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
48 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 1 |
c |
Sugar |
| 1 |
ts |
Rum flavoring |
| 2 1/4 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Salt |
| 1 |
c |
Eggnog |
| 1 |
c |
Chopped maraschino cherries |
| 1/2 |
c |
Chopped toasted almonds |
| 3/4 |
c |
Confectioner's sugar |
| 1/2 |
ts |
Rum flavoring |
| 3 |
ts |
Milk; may need 4 tsp |
|
|
Few drops green food coloring |
INSTRUCTIONS
ICING
Cream butter and sugar until fluffy. Blend in flavoring. Combine flour,
soda, nutmeg, and salt. Add dry ingredients, alternately with eggnog, to
creamed mixture. Stir in cherries and nuts. Spread batter in a greased 10 x
15 jelly roll pan. Bake at 350 degrees for 18 - 20 minutes or until golden
brown. Drizzle icing over warm cake. Cool. Cut into bars.
ICING: Mix all ingredients until smooth. Drizzle over warm cake.
NOTES : An excellent way to use leftover eggnog.
Recipe by: Grandma's Touch by I. Hrechuk & V. Zasada
Posted to Bakery-Shoppe Digest V1 #484 by Marceline8 <Marceline8@aol.com>
on Jan 1, 1998
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