Christmas Cake-Eggnog Rum Cake
December 23, 2008
My family really loves eggnog-even the kids! Last year, I developed an Eggnog Pound Cake, and they loved it. This year, I was asked to do another pound cake for a party, but I got so swamped with kids, work, holiday parties, after-school activities and more work, I decided to attempt to create a recipe using a boxed cake mix. I had 1 1/2 hours before the party, and I threw this together, and it worked like a charm. I used dark rum (and 1/2 cup seems like a lot), but the cake was very moist, flavorful and delicious. I hope you will enjoy this simple cake as much as they did at our holiday party.
Eggnog Rum Cake
Prep: 20 minutes
Cook: 65 minutes
Yield: Makes 16 servings
2 tablespoons butter, softened
1/2 cup sliced almonds
1 (18.25-ounce) package yellow cake mix
1 cup eggnog
1/3 cup vegetable oil
1/2 cup run
1/2 teaspoon nutmeg
1. Heat oven to 325F. Grease a 12 cup Bundt pan with 2 tablespoons butter. Press almonds on bottom and sides of pan.
2. In a large mixing bowl, mix all remaining ingredients. Mix on medium speed 2 minutes. Carefully spoon into prepared pan.
3. Bake at 325F for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.
Filed in Breakfast, Christmas, Cookies, Desserts, Food, Food gifts, Holiday, Recipes
Tags: Alison Lewis, cake recipes, Cakes, christmas cakes, Christmas desserts, Christmas Recipes, eggnog, Eggnog Cake Recipes, eggnog recipes, Eggnog Rum Cake, Ingredients Inc., Recipe Developer, Rum, Rum cake REcipes