Best Eggnog Rum Cake Recipes

HOLIDAY MINCEMEAT CAKE WITH EGGNOG RUM SAUCE

Steps:

• Heat oven to 350 deg. Spray oven-safe 11-inch skillet or a 9 X 13 cake pan with nonstick cooking spray.
• Prepare cake mix according to package directions, except reduce the water by 1/4 cup. After mixing, fold in the mincemeat and nuts.
• Bake 35 to 40 min. Cake is done with toothpick inserted in center of cake comes out clean.
• Let cool 5 min. Run a knife around edge of pan and invert onto serving plate.
• Sauce: Combine butter, sugar and eggnog in small saucepan. Bring to a boil. Boil for 2 min. Remove from heat stir in rum or rum extract and a dash of nutmeg. Serve warm.

EGGNOG RUM BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease inside of a 10 inch bundt pan with shortening and dust with flour, or spray lightly with cooking spray.
• Set aside.
• To prepare batter: Sift together the flour, baking powder, baking soda, salt and nutmeg onto a sheet of wax paper and set aside.
• Cream butter in the large bowl of an electric mixer on a moderate speed for 3 to 4 minutes.
• Add superfine sugar in three additions, beating 1 minute after each portion is added.
• Add eggs one at a time, beating about 45 seconds after each is added.
• Blend in vanilla extract.
• On low speed, alternately add sifted mixture in three additions with the eggnog in two addtions, beginning and ending with sifted mixture.
• Scrape down the sides of the bowl often.
• Add rum and beat 30 seconds.
• (The batter will be medium thick and very creamy.) Spoon into prepared pan and lightly smooth top with a spatula.
• Bake on center oven rack 55 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
• Let cake set in pan on a rack 10 minutes before unmolding onto a rack.
• To prepare glaze: While cake is cooling in the pan, place butter, granulated sugar and rum in a nonreactive saucepan.
• Set over low heat and stir until the sugar dissolves.
• Bring to a boil, reduce heat and simmer 2 minutes.
• Remove from heat and stir in vanilla.
• Place rack with warm cake on a sheet of wax paper.
• Spoon glaze over cake in layers, using all of glaze.
• Cool completely before wrapping.

HOLIDAY EGGNOG CAKE WITH EGGNOG-RUM GLAZE

Steps:

• Preheat oven to 325 degrees. Lightly grease the inside of a fluted cake pan.
• In a medium bowl, cream the butter and sugar, until smooth. Beat in the eggs one at a time. Add the eggnog and vanilla and continue to beat until well combined.
• In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Gradually stir the flour mixture into the wet ingredients, until just combined. Be careful to not over mix. Pour the batter into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 15 minutes in the pan before removing.
• Make the glaze. In a small bowl, combine the confectioners' sugar, eggnog, rum, vanilla and cinnamon. Set aside. Carefully turn the cake over onto a serving platter. Liberally drizzle the glaze over the cake.
• Serve and enjoy!

HOLIDAY MINCEMEAT CAKE WITH EGGNOG RUM SAUCE

Steps:

• CAKE:.
• Combine cake mix according to package directions, except reduce water by 1/4°C.
• Pour into a prepared 9X13 pan.
• Bake for 34-40 minute or until a toothpick comes out clean.
• SAUCE:.
• Combing sugar, butter and Eggnog in a small saucepan, bring to a boil, boil 2 minute Stir in extract and nutmeg.
• Serve warm over Holiday Mincemeat Cake.

HOLIDAY RUM EGGNOG BUNDT CAKE

Steps:

• Preheat oven to 350°.
• Grease bundt pan well.
• Press almonds onto bottom of pan.
• Mix other ingredients well, for five minutes.
• Pour into pan.
• Bake at 50-60 minutes, or until a toothpick inserted in cake comes out clean.
• Let cool for 10 minutes and then invert onto a plate.

EGGNOG-RUM BUNDT CAKE

Steps:

• 1. Pre-heat oven to 350 deg. Grease bundt pan with butter and dust with flour
• 2. Blend Cake mix, eggnog, vegetable oil, eggs, nutmeg and rum flavoring in large bowl at low speed until moistened (about 30 sec.)
• 3. Beat at medium speed for 2 minutes
• 4. Pour in cake pan and bake immediately. Bake 38-43 minutes or till tooth pick inserted comes out with just crumbs clinging to it.
• 5. Let cool 10 minutes then invert onto cooling rack and remove pan. Transfer to cake plate when cool.
• 6. Egg nog Icing Place all ingredients in medium bowl
• 7. Beat at low speed till moistened with whisk if possible
• 8. Beat at medium speed till no lumps from butter, adding more eggnog a little at a time till a thick but still drippy consistency. Do not over dilute or you will have more of a glaze than an icing.
• 9. Spoon over cool cake, letting it drip down sides.

EGGNOG RUM CAKE

Steps:

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

EGGNOG POUND CAKE WITH RUM GLAZE

Steps:

• 1. Preheat oven to 325°F. Grease and flour a 9-inch Bundt pan. In a small bowl, soak currents in rum for at least 15 minutes.
• 2. Combine flour, baking powder, salt, and nutmeg in a medium bowl, stir, and set aside.
• 3. In a mixing bowl, beat butter with oil on medium speed for 30 seconds. Add sugar and beat for 5 minutes on medium speed. Add eggs one at a time, beating 30 seconds after each addition. Scrape sides of bowl.
• 4. Then, with mixer on low speed, alternately beat in eggnog and flour mixture. When well mixed, fold in the currents and rum. Spread mixture in prepared Bundt pan.
• 5. Bake 55-65 minutes or until a knife inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes.
• 6. While cake is cooling, combine the glaze ingredients. Turn the cake out onto serving platter. Use a pastry brush to spread glaze on warm cake. Allow to cool completely before serving.

SPICED RUM EGGNOG BUNDT CAKE

Steps:

• Preheat oven to 350° F. Generously grease (with Crisco) and flour a bundt pan. To prepare the cake, combine cake mix, eggnog, vegetable oil, spiced rum and eggs in your mixing bowl and beat on medium speed until smooth. Add nutmeg and vanilla bean paste and gently mix into batter. Pour batter into bundt pan and spread evenly with a spatula if necessary.
• Bake at 350° F for 40-45 minutes. Check for doneness by sticking a toothpick into the middle of the cake. If the toothpick comes out clean, the cake is ready. Remove from oven and allow to cool for 15-20 minutes. Gently run a knife around as much of the edges as possible, and around the center. Turn your pan over and gently tap until the cake releases. Allow to cool on a wire rack.
• To prepare the glaze, sift powered sugar into a medium-sized bowl. Add remaining ingredients and whisk until smooth. Put wire rack over top of a sheet pan with edges. Pour glaze over top of cake slowly and allow glaze to drip down the sides. Gather excess glaze from the sheet pan by pouring it back into the bowl and pour over top of cake again. Repeat 2-3 more times.

EGGNOG CAKE WITH RUM FROSTING

Steps:

• 1. Preheat oven to 350 degrees. Spray a bundt pan with non-stick spray.
• 2. Put all ingredients for the cake in a mixing bowl.
• 3. Beat for 4 minutes.
• 4. Pour into prepared pan and bake for 50 minutes until done.
• 5. Let cake cool in the pan for 15 minutes before turning it over onto serving plate.
• 6. Make the frosting by adding the rum to the powder sugar and whisking with a small whisk until thick and creamy.
• 7. Drizzle over the cake and add sprinkles if desired.