By Edward Bottone


1 box yellow cake mix
1 four ounce package instant vanilla pudding mix
1 cup commercial egg nog*
½ cup (1 stick) unsalted butter, melted
½ cup Gosling’s Gold Bermuda Rum
1½ tsp grated nutmeg
3 eggs
¼ cup Gosling’s Gold Bermuda Rum

For glaze:
¼ cup of water
¾ cup sugar
¼ cup Gosling’s Gold Bermuda Rum


Combine first 6 ingredients; mix on low speed in mixer until moistened. Add eggs and beat for 2 minutes on high speed. Pour into a greased and floured bundt pan or tube pan.

Bake at 350 F. for about 50 minutes or until a toothpick inserted into the middle of the cake comes out clean.

Allow cake to cool in the pan 15 - 20 minutes. While it cools poke holes in the cake bottom with a skewer and sprinkle around the ¼ cup of Gosling’s Gold Rum. Once cooled turn cake out of mold and brush on glaze.

To Make glaze:
In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is completely dissolved and syrupy. Stir in Gosling’s Gold Rum, taking care it does not ignite, and cook another minute. Take off heat.

Refrigerates well for up to four days; bring to room temperature to serve. Dust with powdered sugar for a pretty presentation. Ring with Holly leaves and berries for a stunning Holiday moment.

* Pour some of the remaining egg nog over ice, add Gosling’s Gold Bermuda Rum to taste, sprinkle with nutmeg and enjoy while cake bakes.

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