Almond Eggnog Pound Cake
Almond Eggnog Pound Cake is an moderately easy dinner. Made with 6 tbsp. butter, divided, 2/3 c. sliced almonds, 1 pkg. yellow cake mix (with pudding ok), 1 1/2 c. eggnog and 2 eggs, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Grease a 10-inch fluted tube pan with 2 tablespoons butter.
Press almonds onto the bottom and sides of pan.
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.
Pour into prepared pan.
Bake at 350Β° for 40 to 50 minutes, until inserted toothpick comes out clean.
Cool for 15 minutes; put on wire rack.
π· Perfect Pairings
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