Almond Eggnog Pound Cake
Taste of Home
For the Christmas rush, this easy-to-make pound cake is a must. It makes a great hostess gift. —Joylyn Trickel
SERVINGS: 12-14
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 40 min. + cooling
Ingredients:
- 6 tablespoons butter, softened, divided
- 2/3 cup sliced almonds
- 1 package (18-1/4 ounces) yellow cake mix
- 1-1/2 cups eggnog
- 2 eggs
- 1 teaspoon rum extract
- 1/8 teaspoon ground nutmeg
Directions:
Grease a 10-in. fluted tube pan with 2 tablespoons butter. Press almonds onto the bottom and 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° 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. Yield: 12-14 servings.