Egg Nog Pound Cake

• 2 Tbsp soft butter or margarine, about
• ½ cup sliced almonds
• 1 pkg yellow cake mix
• 1/8 tsp nutmeg
• 2 eggs
• 1½ cups commercial eggnog
• 1/4 cup butter or margarine, melted
• 2 Tbsp rum or 1/4 tsp rum flavoring

Generously grease 10-inch tube or Bundt pan with the soft butter. Press almonds against the buttered sides and bottom; set pan aside. Using an electric mixer or wooden spoon, combine cake mix, nutmeg, eggs, eggnog, melted butter and rum in large mixing bowl until blended. Beat batter until smooth and creamy, about 4 minutes at medium speed with electric mixer or about 450 strokes by hand. Pour batter into prepared pan and bake in 350 degree oven for 45-55 minutes or until cake tester comes out clean. Cool in pan 10 minutes; invert cake onto rack and cool thoroughly.

Yield: 10-12 servings