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Eggnog & Spiced Rum Cake
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Eggnog & Spiced Rum Cake
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Perfect for the holidays, this rum-soaked spice cake with eggnog frosting is sure to impress. 

Prep time
Bake/Cook time
Plan for

Chill 45 minutes

One 8 1/2-inch cake
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Eggnog & Spiced Rum Cake
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Plan For

Chill 45 minutes

Yield :
One 8 1/2-inch cake



  • 3/4 cups unsalted butter, room temperature
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2 tablespoons dark molasses
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour*
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup spiced rum, plus 1/4 cup more for soaking cakes


  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup cream cheese, softened
  • 2 tablespoons eggnog
  • 3 cups Imperial Sugar Confectioners Powdered Sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Red berries, for garnish
  • 2 cinnamon sticks, for garnish

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Grease and flour three 8 1/2-inch cake pans.
  2. In a standing mixer, whip butter, sugar, and molasses until light and airy, about 5 minutes. Beat in eggs and vanilla extract until combined.
  3. In a separate bowl, combine flour, baking powder, and salt. With a large spatula, alternate folding in flour mixture and rum to wet ingredients, stirring only until combined (do not overmix).
  4. Pour batter evenly into pans. Bake for 20 minutes, then allow to cool for 10 minutes before inverting from pan onto a cooling rack. Using a small brush, brush outsides of cakes with additional 1/4 cup of rum. Allow to cool completely.
  5. To make frosting, whip butter, cream cheese, and eggnog until light and fluffy, about 3 minutes. Add in powdered sugar, cinnamon, and nutmeg and whip to combine, about 1 minute.
  6. Place first cake on a cake stand, then top with roughly 1 cup of frosting. Layer second and third layers, frosting same amount in between each. Frost edges of cake with remaining frosting. Top with red berries and cinnamon sticks. 



Recipe developed for Imperial Sugar by Sarah Fennel @BromaBakery.

This Eggnog & Spiced Rum Cake recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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