Eggnog Pound Cake

INGREDIENTS
2 tablespoons softened butter or 2 tablespoons margarine, to grease pan
1/2 cup sliced almonds
1 (18 1/2 ounce) packages yellow cake mix
1/8 teaspoon ground nutmeg
2 eggs
1 1/2 cups purchased eggnog
4 tablespoons butter or 4 tablespoons margarine, melted
2 tablespoons rum or 1/4 teaspoon rum flavoring

DIRECTIONS

Generously grease a 10-inch tube or bundt pan with the softened butter; press almonds on sides and bottom of pan; set aside.
In a large bowl, combine cake mix, nutmeg, eggs, eggnog, the melted butter and the rum.
Using an electric mixer, beat until smooth and creamy (about 4 minutes at medium speed) or beat about 450 strokes with a wooden spoon; pour batter into prepared pan.
Bake in a 350° oven for 45 to 55 minutes or until a wooden pick inserted in center comes out clean.
Let cool in pan for 10 minutes; then invert cake onto a rack to cool completely.
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