Alison Lewis

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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

3 eggs

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.


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