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