Christmas Recipes

Almond Eggnog Pound Cake

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Yield: 12 to 14 servings


  • 6 tablespoons butter, divided
  • 2/3 cup sliced almonds
  • 1 (18.25 ounce) box yellow cake mix*
  • 1 1/2 cups commercial eggnog
  • 2 eggs
  • 1 teaspoon rum extract
  • 1/8 teaspoon nutmeg


  1. Heat oven to 350 degrees F. Grease a 10 inch fluted tube pan with 2 tablespoons butter. Press almonds onto the bottom and sides of pan; set aside.
  2. Melt remaining butter.
  3. 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.
  4. Beat on medium speed for 2 minutes or until smooth. Pour into prepared pan.
  5. Bake for 40 to 50 minutes or until a wooden pick inserted near the center comes out clean.
  6. Cool for 15 minutes before removing from pan to a wire rack.


* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

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