Thursday, July 15, 2010

Almond Eggnog Pound Cake

6 T. butter, divided, 2/3 cup sliced (slivered) almonds, 1 package yellow cake mix, 1 1/2 cups eggnog, 2 eggs, 1 t. rum extract, 1/8 t. nutmeg.

Grease a 10" fluted tube pan with 2 T. butter. Press almonds onto the bottom and up sides of pan; set aside. Melt remaining butter. In a large mixing bowl, beat the cake mix, eggnog, eggs, rum extract, nutmeg and melted butter on low speed for 30 seconds or just until moistened. Beat on medium for 2 minutes or until smooth. Pour into prepared pan.

Bake at 350 degrees for 40 - 50 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.
Note: this recipe is prepared with commercially prepared eggnog.

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