Eggnog Cake

• 2 tbsp. butter or margarine
• 1/2 c sliced almonds
• 1 package yellow cake mix
• 1/4 tsp. nutmeg
• 2 eggs
• 1 1/2 c store bought eggnog
• 1/4 c vegetable oil
• 2 tbsp. rum or 1 tsp. rum flavoring plus 1 tsp. brandy flavoring

Directions:

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 mins.

Pour batter in prepared pan.

Bake at 325 F for 50 to 55 mins.

Cool in pan for 10 mins; turn out on wire rack or serving plate to complete cooling.

Prick cake with thick skewer and top with Rum Syrup while cake is still warm.

Rum Syrup:

• 1 c granulated sugar
• 1/2 c water
• 1 tsp. butter or margarine
• 1/2 tsp. vanilla
• 3 tbsp rum

Boil sugar and water 5 mins. Add butter, vanilla and rum. Cook until a syrupy mixture.