This is a super easy recipe and so in the spirit of the holiday season.
I used Southern Comfort eggnog, any store bought brand will work.
You will need a 10 inch fluted tube pan to bake it in.
ONLY 8 ingredients.
1 Package (18 1/4 oz) white cake mix
1 package (3.9oz) instant vanilla pudding mix
4 eggs
1 cup eggnog
1/4 cup canola oil
2 teaspoons rum extract
1 1/2 teaspoons ground nutmeg
GLAZE Ingredients:
1 cup confectioners' sugar (10x sugar)
1/4 teaspoon rum extract
3 to 4 teaspoons eggnog
1. In a large bowl, combine the cake mix, pudding mix, eggs, eggnog, oil, rum extract and nutmeg. Beat on medium speed for 2 minutes.
2. Pour into a well-greased 10 in. fluted tube pan. Bake at 350 degrees for 38-41 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before inverting onto a serving platter.
3. In a small bowl, combine the confectioners' sugar, extract and enough eggnog to get a drizzling consistency. Drizzle over the cake once it is completely cooled.
TIPS: I found you need much more eggnog for the glaze then called for. So I would recommend adding 4 teaspoons of eggnog and the 1/4 tsp of rum extract, then slowly add the 10x sugar until the right consistency. It was very sweet to me. It took closer to 41 minutes for mine to finish and get that really golden color around the edges.
I hope you guys will try it and let me know how you like it. I am not even a fan of eggnog I made this for my dad and I LOVED it.
Janet
www.galla15.etsy.com
I used Southern Comfort eggnog, any store bought brand will work.
You will need a 10 inch fluted tube pan to bake it in.
ONLY 8 ingredients.
1 Package (18 1/4 oz) white cake mix
1 package (3.9oz) instant vanilla pudding mix
4 eggs
1 cup eggnog
1/4 cup canola oil
2 teaspoons rum extract
1 1/2 teaspoons ground nutmeg
GLAZE Ingredients:
1 cup confectioners' sugar (10x sugar)
1/4 teaspoon rum extract
3 to 4 teaspoons eggnog
1. In a large bowl, combine the cake mix, pudding mix, eggs, eggnog, oil, rum extract and nutmeg. Beat on medium speed for 2 minutes.
2. Pour into a well-greased 10 in. fluted tube pan. Bake at 350 degrees for 38-41 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before inverting onto a serving platter.
3. In a small bowl, combine the confectioners' sugar, extract and enough eggnog to get a drizzling consistency. Drizzle over the cake once it is completely cooled.
TIPS: I found you need much more eggnog for the glaze then called for. So I would recommend adding 4 teaspoons of eggnog and the 1/4 tsp of rum extract, then slowly add the 10x sugar until the right consistency. It was very sweet to me. It took closer to 41 minutes for mine to finish and get that really golden color around the edges.
I hope you guys will try it and let me know how you like it. I am not even a fan of eggnog I made this for my dad and I LOVED it.
Janet
www.galla15.etsy.com
