Ingredients:
1 (18 ounce) boxes butter pecan cake mix ( pudding in the mix)
3 large eggs
1/2 teaspoon almond extract
1/2 teaspoon maple extract
1/2 teaspoon rum extract
1 (24 ounce) jars rum and brandy mincemeat
1 tablespoon rum or 1 tablespoon brandy or 1 tablespoon other alcohol, for additional flavouring (optional)
1 (340 g) cans whipped cream cheese frosting ( or use favourite recipe)
Directions:
Mix 3 eggs in a bowl along with all the extracts (do not need to beat, just mix).
Empty cake mix into large bowl.
Add egg mixture and mincemeat.
Add alcohol if desired.
Mix thoroughly using mixer or by hand.
Pour into 9×13 cake pan.
Bake at 350 for 45 minutes or until toothpick comes out fairly clean (do not over bake- mincemeat keeps cake moist so use discretion).
Let cool for 30 minutes and remove from pan.
Frost and serve.
Servings: 15
Time preparation: 10 min.
Time total: 55 min.