posted by Pat T 10/25/98
EGGNOG POUND CAKE
2 Tbsp. soft butter or
margarine
1/2 c. sliced almonds
1 pkg. (1 lb. 2 1/2 oz.)
yellow cake mix
1/8 tsp. nutmeg
2 eggs
1 1/2 c. eggnog
1/4 c. butter or margarine,
melted
2 Tbsp. rum
Generously grease a 10-inch tube or Bundt pan with the soft butter or margarine. Press almonds against the buttered sides and bottom; set pan aside.
Using an electric mixer or a wooden spoon combine cake mix, nutmeg, eggs, eggnog, melted butter and rum in a 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.
Bake in a 350 degrees oven for 45 to 55 minutes or until a toothpick inserted in the thickest portion comes out clean. Cool in pan 10 minutes; invert cake onto a rack and cool thoroughly. Serves 10 to 12.