Holiday Rum Torte

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“Easy and delicious No-Bake Holiday Holiday treat. Note: One reviewer pointed out she was worried about the use of raw egg. Personally I believe the alcohol (rum) in the recipe will take care of that. The experts are split on that, many say eggnog with for example with alcohol in it is perfectly safe and people have been doing it for years. Others are not sure. If it bothers you there is no reason why you can't substitute the cartons of pasteurized egg such as "egg beaters" in the refrigerated section of the supermarket. That will solve the problem nicely. If you do I suggest the original version not the new whites only. I also heard some places sell pasteurized in shell eggs now, though I have not seen them. BTW another suggestion if you want to use whole eggs and are worried, I have not tried doing this, but I think once the whole mixture is combined you should be able to heat it on the stove without the eggs scrambling. That would also solve your worries. Just don't do too long or you will also boil off all the alcohol and change the flavor.”

Ingredients Nutrition


  1. Mix 2 beaten eggs with sugar and set aside.
  2. Melt butter or margarine, add rum, and rum extract mixing well.
  3. Blend butter mixture into sugar mixture, mixing well.
  4. Set aside in refrigerator for 1 hour.
  5. To assemble torte---------------------.
  6. In a standard loaf pan, make as many layers as possible with the 2 boxes of tea biscuits.
  7. Alternate the direction of each layer, first lengthwise, then up and down.
  8. (biscuits may have to be cut to all fit properly) Coat each layer including the final one evenly with the refrigerated mixture.
  9. When finished refrigerate at least 3 hours (overnight is best).

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