“Flavored with rum and nutmeg”
4 1/2 dozen cookies, about

Ingredients Nutrition

  • 1 (18 1/4 ounce) package yellow cake mix
  • 12 teaspoon ground nutmeg
  • 13 cup vegetable oil
  • 2 large eggs
  • 1 12 teaspoons rum extract
  • 1 12 cups raisins
  • Rum Icing
  • 2 cups sifted powdered sugar
  • 14 cup butter, melted
  • 2 12 teaspoons rum extract, divided
  • 2 -3 tablespoons milk


  1. Preheat oven to 350°; position oven rack in middle of oven; spray cookie sheets with nonstick cookie spray.
  2. In a mixing bowl, add half the cake mix along with the nutmeg, oil, eggs, and rum extract; blend with an electric mixer on med-high for 1-2 minutes, until blended and smooth.
  3. Stir in remaining cake mix and raisins with a wooden spoon until all dry ingredients are moistened.
  4. Drop dough by teaspoonfuls, 2 inches apart, on cookie sheets.
  5. Bake 9-12 minutes or until set at edges and just barely set at center when lightly touched.
  6. Cool 1 minute on cookie sheet; transfer to wire rack to cool completely.
  7. Icing: in a bowl, combine the powdered sugar, butter, and rum (add rum extract ½ teaspoon at a time and taste).
  8. Add just enough milk to make icing of spreading consistency.
  9. Drizzle icing over cooled cookies.

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