Eggnog Cake

• 2 Tbsp. soft butter or margarine
• 1/2 c. whole almonds
• 1/4 to 1/2 c. candied cherries
• 1 (1 lb. 2 1/2 oz.) pkg. yellow cake mix (I used a Pillsbury Plus butter recipe cake mix)
• 1/8 tsp. nutmeg
• 2 eggs
• 1 1/2 c. commercial eggnog
• 1/4 c. (1/2 stick) butter or margarine, melted
• 2 Tbsp. rum or 1/4 tsp. rum flavoring

1. Grease generously a Bundt pan or 10-inch tube pan with soft butter or margarine.
2. Press whole almonds and candied cherries against buttered sides and bottom making a pretty pattern.
3. Dust lightly with flour.
4. Set aside.
5. In large mixing bowl, combine cake mix, nutmeg, eggs, eggnog, melted butter and rum or rum flavoring. Beat until smooth, about 4 minutes, with an electric mixer on medium speed or about 450 strokes by hand.
6. Pour batter into decorated pan.
7. Bake in preheated 350u0b0 oven 45 to 55 minutes or until cake springs back when pressed lightly.
8. Let cool in pan 10 minutes; invert on rack and cool thoroughly.
9. Makes 10 to 12 servings.

butter, whole almonds, candied cherries, yellow cake, nutmeg, eggs, eggnog, butter, rum

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393029 (may not work)