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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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    Ingredients:

    Servings:

    Units: US | Metric

    • 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. 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.

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    Ratings & Reviews:

    • on January 04, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2009

      55

      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

      45

      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

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    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
    46%
    Total Fat 17.0 g
    26%
    Saturated Fat 6.3 g
    31%
    Cholesterol 70.1 mg
    23%
    Sodium 372.4 mg
    15%
    Total Carbohydrate 39.2 g
    13%
    Dietary Fiber 1.1 g
    4%
    Sugars 21.7 g
    86%
    Protein 5.4 g
    10%

    The following items or measurements are not included:

    candied cherries

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