Eggnog Pound Cake

Name: Eggnog Pound Cake
Ingredients: 2 tablespoons softened butter or 2 tablespoons margarine, to grease pan; 1/2 cup sliced almonds; 1 (18 1/2 ounce) package yellow cake mix; 1/8 teaspoon ground nutmeg; 2 eggs; 1 1/2 cups purchased eggnog; 4 tablespoons butter or 4 tablespoons margarine, melted; 2 tablespoons rum or 1/4 teaspoon rum flavoring

8 ingredients

5 steps

Ingredients

2 tablespoons softened butter or 2 tablespoons margarine, to grease pan
1/2 cup sliced almonds
1 (18 1/2 ounce) package yellow cake mix
1/8 teaspoon ground nutmeg
2 eggs
1 1/2 cups purchased eggnog
4 tablespoons butter or 4 tablespoons margarine, melted
2 tablespoons rum or 1/4 teaspoon rum flavoring

Directions

1

Generously grease a 10-inch tube or bundt pan with the softened butter; press almonds on sides and bottom of pan; set aside.
2

In a large bowl, combine cake mix, nutmeg, eggs, eggnog, the melted butter and the rum.
3

Using an electric mixer, beat until smooth and creamy (about 4 minutes at medium speed) or beat about 450 strokes with a wooden spoon; pour batter into prepared pan.
4

Bake in a 350° oven for 45 to 55 minutes or until a wooden pick inserted in center comes out clean.
5

Let cool in pan for 10 minutes; then invert cake onto a rack to cool completely.