Eggnog Cake

Serves: 8

Ingredients

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
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.)

Method

  1. Grease a 12-cup Bundt pan with soft butter. Press almonds against sides and bottom of pan; set aside.
  2. 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.
  3. Bake at 325 degrees for 50 to 55 minutes or until cake tests done.
  4. 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.
  5. For the Rum Syrup: Boil sugar and water 5 minutes. Add butter, vanilla and rum. Cook until a syrupy mixture.

Featured Recipes