Eggnog Cake

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  • 2 tablespoons butter, softened
  • 1/2 cup whole almonds
  • 1/2 cup candied cherries
  • 1 (18.25 ounce) box yellow cake mix
  • 1/8 teaspoon ground nutmeg
  • 2 eggs
  • 1 1/2 cups commercially-prepared eggnog
  • 1/4 cup melted butter
  • 2 tablespoons rum or 1/4 teaspoon rum flavoring


  1. Heat oven to 350 degrees F. Generously grease a 10-inch tube or Bundt pan with 2 tablespoons softened butter.
  2. Press almonds and candied cherries against buttered sides and bottom making a pretty pattern. Dust lightly with flour and set aside.
  3. In a large bowl of an electric mixer, combine cake mix, nutmeg, eggs, eggnog, melted butter and rum or rum flavoring. Beat on medium speed for 4 minutes or until smooth.
  4. Pour batter into prepared pan.
  5. Bake for 45 to 55 minutes or until cake springs back when pressed lightly.
  6. Let cool in pan, 10 minutes; invert on wire rack and cool completely.