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    You are in: Home / Recipes / Eggnog Rum Cake Recipe
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    Eggnog Rum Cake

    Eggnog Rum Cake. Photo by Lainey6605

    1/3 Photos of Eggnog Rum Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    Lavender Lynn's Note:

    This recipe came from Pat Dyer. She made this for Christmas office parties.

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    Units: US | Metric

    • 2 tablespoons butter, softened
    • 1/2 cup almonds, whole
    • 1/4-1/2 cup candied cherry
    • 18 1/4 ounces yellow cake mix
    • 1 1/2 cups eggnog
    • 1/2 teaspoon nutmeg
    • 2 eggs
    • 1/4 cup butter or 1/4 cup margarine, melted
    • 2 tablespoons rum or 1/4 teaspoon rum flavoring


    1. 1
      Generously grease a bundt pan or 10" tube pan with soft margarine or butter.
    2. 2
      Press whole almonds and candied cherries against buttered sides and bottom, making a pretty pattern or design on pan.
    3. 3
      Dust lightly with flour. Set pan aside.
    4. 4
      In a large mixing bowl, combine cake mix, nutmeg, eggs, eggnog, melted butter and rum.
    5. 5
      Beat until smooth, about 4 minutes with an electric mixer on medium speed.
    6. 6
      Pour batter into decorated pan.
    7. 7
      Bake in preheated oven @ 350°F for 45- 55 minutes, until toothpick comes out clean.
    8. 8
      Let cool in pan 10 minutes. Invert on rack and cool thoroughly.

    Ratings & Reviews:

    • on January 04, 2013


      Another night of insomnia so I started this at 5 am this morning,lol. My eggnog has been used up and I have a sense of accomplishment as well as a desire to go back to bed. I skipped the nuts as this is for DH (I've yet to find a sugar free cake mix in Canada) and he hates nuts. For the cherries I alternated red and green as a last homage to Christmas past. The cake looks lovely and came out of the pan beautifully. DH had a slice with coffee a bit ago and put up a hand with 5 fingers extended with his mouth full (it's now 10am). Thanks Lynn for keeping DH's mouth closed and happy for awhile.

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    • on January 26, 2009


      This is a good, moist, cake. Both my husband and I liked it. When adding the cherries, I used exactly 16 of them to line the inside of the pan. Also, I did not add the almonds, as I didn't have them. I don't think this cake necessarily needs the cherries nor the almonds. I think it would taste great w/o them. I found the cake was more than done baking after 40 minutes. Thank you Lynn for posting this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2008


      This is a very pretty and tasty cake. The flavor is very good. I still taste more rum in it than eggnog. Mine was done baking in 40 minutes. I was surprised that it was not as moist as other rum cakes I have tried. But everyone enjoyed it! Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Eggnog Rum Cake

    Serving Size: 1 (98 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 332.4
    Calories from Fat 153
    Total Fat 17.0 g
    Saturated Fat 6.3 g
    Cholesterol 70.1 mg
    Sodium 372.4 mg
    Total Carbohydrate 39.2 g
    Dietary Fiber 1.1 g
    Sugars 21.7 g
    Protein 5.4 g

    The following items or measurements are not included:

    candied cherries

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