Eggnog Pound Cake

Grease a 10-inch Bundt cake pan with 2 tablespoons

Butter. Press almonds in the sides and bottom 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 until moistened. Then beat on medium speed for 2 minutes or until smooth. Pour into prepared pan and bake at 350° for 40 to 50 minutes or until pick inserted near center comes out clean. Cool for 15 minutes before removing from pan to wire rack. Makes 12 to 14 servings.