Eggnog Rum Cake

READY IN: 1hr 45mins
Recipe by Lavender Lynn

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

Top Review by Annacia

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.

Ingredients Nutrition

  • 29.58 ml butter, softened
  • 118.29 ml almonds, whole
  • 59.14-118.29 ml candied cherry
  • 517.37 g yellow cake mix
  • 354.88 ml eggnog
  • 2.46 ml nutmeg
  • 2 eggs
  • 59.14 ml butter or 59.14 ml margarine, melted
  • 29.58 ml rum or 1.23 ml rum flavoring

Directions

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

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