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 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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