Eggnog Pound Cake

Name: Eggnog Pound Cake
Ingredients: 6 Tbsp. butter, divided; 1 (18 1/4 oz.) box yellow cake mix; 2/3 c. sliced almonds; 1 1/2 c. eggnog; 2 eggs; 1 tsp. rum extract; 1/8 tsp. nutmeg

7 ingredients

2 steps

Ingredients

6 Tbsp. butter, divided
1 (18 1/4 oz.) box yellow cake mix
2/3 c. sliced almonds
1 1/2 c. eggnog
2 eggs
1 tsp. rum extract
1/8 tsp. nutmeg

Directions

1

Grease a 10-inch Bundt cake pan with 2 tablespoons
2

butter. Press almonds in the sides and bottom of pan; set aside. Melt remaining butter. In a large mixing bowl, beat the cake mix, eggnog, eggs, rum extract, nutmeg and melted butter on low speed for 30 seconds until moistened. Then beat on medium speed for 2 minutes or until smooth. Pour into prepared pan and bake at 350° for 40 to 50 minutes or until pick inserted near center comes out clean. Cool for 15 minutes before removing from pan to wire rack. Makes 12 to 14 servings.