Eggnog Cake with Rum Syrup

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  • 2 tablespoons butter or margarine
  • 1/2 cup sliced almonds
  • 1 (18.25 ounce) box yellow cake mix
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 1 1/2 cups commercial eggnog
  • 1/4 cup vegetable oil
  • 2 tablespoons rum or 1 teaspoon rum flavoring plus 1 teaspoon brandy flavoring

Rum Syrup

  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 teaspoon butter or margarine
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons rum


  1. Cake: Heat oven to 325 degrees F. Grease a 12-cup Bundt pan with soft butter. Press almonds against sides and bottom of pan; set aside.
  2. In large bowl combine cake mix, nutmeg, eggs, eggnog, vegetable oil and flavoring. Beat at medium spread until smooth and creamy - about 4 minutes. Pour batter into prepared pan.
  3. Bake for 50 to 55 minutes or until cake tests done.
  4. Cool cake in pan for 10 minutes; turn out onto a wire rack or serving plate to complete cooling.
  5. Prick cake with a thin skewer and top with Rum Syrup while cake is still warm.
  6. Rum Syrup: Boil sugar and water 5 minutes.
  7. Add butter, vanilla extract and rum. Cook until the mixture becomes syrupy.

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