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“This is a recipe that I have had for ages and is a special treat during the holiday season. This cake is very rich. It is also pretty easy to make, and pretty to look at (if garnished with some nutmeg and red and green cherries). You can make it up to 24 hours in advance, but be sure to refrigerate any leftovers.”
1hr 30mins

Ingredients Nutrition

  • Cake
  • 1 (18 1/4 ounce) package yellow cake mix (calling for 2 eggs and 1-1/3 cups water)
  • 2 eggs
  • 1 12 cups dairy eggnog
  • 14 cup butter, melted
  • 12 teaspoon ground nutmeg
  • 12 teaspoon rum extract or 12 teaspoon rum
  • Filling
  • 3 tablespoons cornstarch
  • 2 cups dairy eggnog
  • 12 teaspoon rum extract or 12 teaspoon rum
  • Whipped Cream Frosting
  • 2 cups whipping cream
  • 14 cup sugar
  • 1 dash salt
  • 1 teaspoon vanilla
  • 12 teaspoon rum extract or 12 teaspoon rum
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons water


  1. Preheat oven to 375 degrees. Combine cake mix, eggs, eggnog, butter, nutmeg and rum extract in a large bowl. Beat for 4 minutes. Pour batter into 2 wax-paper lined greased and floured 9-inch round cake pans. Bake for 30 minutes or until cake tester comes out clean. Cool for 10 minutes in pans, then turn out onto wire rack and cool thoroughly.
  2. Meanwhile, make filling. In a stainless steel or glass saucepan, combine cornstarch with small amount of eggnog and blend until smooth. Blend in remaining eggnog and cook over simmering water until thickened and smooth. Add rum extract and cool. When cooled, spread between cake layers.
  3. To make frosting, combine cream, sugar, salt, vanilla and extracts in a mixing bowl and chill. Whip until soft peaks form. Soften gelatin in water. Place over hot water until dissolved. Drizzle dissolved gelatin into whipped cream and continue to beat until stiff. Frost cake and garnish with nutmeg and red and green cherries, if desired. Refrigerate until serving time, up to 24 hours.

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