• Make the cake as per package instructions. Once baked, let it cool down for 20-30 minutes.
  
• Mix 1½ cup of eggnog, 1 cup of whipping cream, ¼ tsp of cinnamon, ¼ tsp of nutmeg, ¼ tsp of dry ginger powder and ¼ tsp of rum extract.
  
• Poke the cake with a chopstick or a fork. Pour the eggnog mixture on top of the cake.
  
• The cake will soak up most of the eggnog mixture. If the cake soaks up a lot of it and if you think there might be more room for more liquid, add more eggnog (little at a time).
  
• Cover the cake and refrigerate it over night or for at least 6 hours.
• Once the cake is cooled down overnight in the refrigerate, it is time to frost it.

Frost the cake

• Mix everything listed under "Whipping Cream" in a standing mixture bowl. It is best if you have the standing mixture bowl cold.
• Start whipping the whipping cream mixture in a standing mixer or handy mixer until frosting holds stiff peaks.
  
• Frost the cake with the whipping cream. Refrigerate frosted cake for at-least an hour.
  

Make sweet walnuts

• Preheat oven on 375° F.
• Mix everything listed under "Roasted Sweet Walnut".
• Roast coated walnuts for 4-6 minutes or until they are golden brown.
  
• Once cooled down, sprinkle them on top of the frosted cake.
  
• Serve it cold!!!