1
box (4-serving size) vanilla instant pudding and pie filling mix
2/3
cup water
1/2
cup butter, melted
1
teaspoon rum extract
1
teaspoon vanilla
1/4
teaspoon ground nutmeg
3
eggs
Cranberry Sauce
1 1/4
cups sugar
2
tablespoons cornstarch
1 1/2
cups fresh or frozen cranberries
1/2
cup fresh orange juice
1
teaspoon grated orange peel
1/8
teaspoon ground nutmeg
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Steps
1
Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
2
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute. Spoon into pan; spread evenly in pan.
3
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour.
4
Meanwhile, in 2-quart saucepan, mix sugar and cornstarch. Add cranberries and orange juice. Heat to boiling over high heat. Reduce heat to medium. Cook 7 to 8 minutes, stirring frequently, until mixture is thick and all cranberries have popped open. Stir in orange peel and 1/8 teaspoon nutmeg. Serve warm cranberry sauce with cake.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
For a special holiday cake garnish, lightly brush fresh or frozen cranberries with corn syrup, then roll in sugar.
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