It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Eggnog Rum Cake
- add review
- #48274
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
1 box (18.25 ounce size) yellow cake mix
1 small box instant vanilla pudding mix
1/2 cup light rum
1 tablespoon butter flavoring
1/2 cup whipping cream
1/2 cup vegetable oil
4 eggs
1/2 teaspoon nutmeg
Eggnog Rum Glaze
1 cup granulated sugar
1/2 cup butter
1/4 cup water
1/4 cup rum
1/8 teaspoon nutmeg
directions
Preheat oven to 325 degrees F. Grease and flour a Bundt pan.
Combine above ingredients and beat 2 minutes. Put 1/2 cup nuts in bottom of pan. Pour batter over nuts in pan. Bake for 50 to 60 minutes. Remove cake from pan after cooling for 10 minutes. Pour glaze over warm cake.
For Glaze: Bring to a boil. Boil for 3 minutes. Pour over cake while cake is warm.
added by
grandnana
nutrition data
Nutritional data has not been calculated yet.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
see more eggnog cake recipes
reviews & comments
December 31, 2011
This cake came out delicious!! I just made it for my boyfriend and a few friends and everyone loved it! Its super moist, esp since I took it out of the oven just before it was completely done. I made a few changes, I used Yellow Butter cake mix, and omitted the butter flavoring. Also, I used Egg Nog flavored coffee creamer instead of whipping cream. And finally, I doubled the amount of nutmeg because I LOVE nutmeg!! As for the glaze, I only used about a tablespoon or 2 of water so that it'd be a thick glaze. I poured about half of it over the cake while it was still warm to make a thin glaze all over. Then put the rest of the glaze in the fridge for awhile to cool completely. Then I did a second glaze that was thicker and prettier. Delicious!!
December 20, 2010
I found this recipe 4 years ago, and I use only this recipe every Christmas/New Years. It's pretty easy, and even when I botched it one year - adding the glaze to the cake mix, but added more flour to get the consistency right - It still turned out AMAZING!!! People will be asking for more! Small tip about the glaze - either pour slowly over the cake, or have the cake in a plate or pan that allows you to drain and reuse the glaze. It's too good to waste, and makes the cake really moist.
December 29, 2008
A great and tasty recipe! It is also an easy recipe for a beging rum cake maker. ~Eryn