Eggnog Cake
2 tbsp. butter or margarine
1/2 cup sliced almonds
1 package yellow cake mix (approx. 18 1/2 oz.)
1/4 tsp. nutmeg
2 eggs
1 1/2 cups commercial eggnog
1/4 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 F
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.
Prick cake with think skewer and top with Rum
Syrup while cake is still warm.
~~ Rum Syrup:
1 cup granulated sugar
1/2 cup water
1 tsp butter or margarine
1/2 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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