INGREDIENTS

INSTRUCTIONS

In saucepan, sprinkle gelatin over water; let stand for 5 minutes or until
softened.  Heat over medium-low heat for 1 minute or until dissolved.
Meanwhile, in heatproof bowl, whisk together eggs, egg yolks, milk and
sugar.  Place over saucepan of simmering water; cook, whisking constantly,
for 20 minutes or until thick enough to coat back of spoon. Remove from
heat; stir in gelatin, vanilla and nutmeg. Place plastic wrap directly on
surface; refrigerate for 2 hours or until thick enough to mound on spoon.
Line side of 10 inch springform pan with parchment or waxed paper. Arrange
about 12 cookies, flat side down, over bottom of pan. Break remaining
cookies into pieces; fill in spaces to cover bottom completely. Mix 1/2 cup
of the mincemeat with rum; spread over cookies. Whisk chilled egg mixture.
In separate bowl, whip cream; fold into egg mixture. Spoon over cookies,
smoothing top.  Cover loosely with plastic wrap; refrigerate for about 4
hours or until set.
Drain juice from oranges into small saucepan; whisk in cornstarch. Stir in
remaining mincemeat; bring to a boil, stirring. Reduce heat and simmer,
stirring, for 2 minutes or until slightly thickened. Stir in oranges (Cake
and sauce can be refrigerated for up to 24 hours; gently reheat sauce to
serve.) Pour over each serving of cake. Makes 12 servings Typed in MMFormat
by cjhartlin@msn.com  Source: Canadian Living Magazine Dec. 98
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Nov 18, 1998

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