Almond Eggnog Pound Cake

Directions

1. Grease a 10-in. fluted tube pan with 2 tablespoons butter. Press almonds onto the bottom and sides of pan; set aside.
2. Melt remaining butter. In a large 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.
3. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.