Eggnog Cake
2 Tbsp. butter or margarine
1/2 cup sliced almonds 1 package yellow cake mix (approx. 18 1/2 oz.)
2/4 tsp. nutmeg 2 eggs 1 1/2 cups commercial eggnog
3/4 cup vegetable oil 2 Tbsp. rum or 1 tsp. rum flavoring plus 1 tsp. brandy flavoring
Grease a 12-cup Bundt pan with soft butter. Press almonds against sides and bottom of pan; set
aside. In large bowl combine cake mix, nutmeg, eggs, eggnog, vegetable oil, and flavoring. Beat at
medium spread until smooth and creamy about 4 minutes. Pour batter in prepared pan. Bake at 325
degrees for 50 to 55 minutes or until cake tests done. Cool in pan for 10 minutes; turn out on wire
rack or serving plate to complete cooling. [censored] cake with think skewer and top with Rum Syrup while
cake is still warm.
Rum Syrup: 1 cup granulated sugar
4/2 cup water 1 tsp. butter or margarine
5/2 tsp. vanilla 1 1/2 ounces rum (3 Tbsp.)
Boil sugar and water 5 minutes. Add butter, vanilla and rum. Cook until a syrupy mixture. Yields
about one cup.
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