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Features for "Almond Eggnog Pound Cake"
Served as dessert. Vegetarian dish.
Ingredients for "Almond Eggnog Pound Cake" (Click here for measurement conversion) 6 Tablespoons Butter, divided
2/3 cup sliced Almonds
1 (18 1/4 ounce) package Yellow Cake Mix
1 1/2 cups Eggnog
2 Eggs
1 teaspoon Rum Extract
1/8 teaspoon ground Nutmeg
Method for "Almond Eggnog Pound Cake"
Grease a 10 inch fluted tube pan with 2 T. butter. Press almonds onto the bottom and sdes 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 or just until moistened. Beat on medium for 2 minutes or until smooth. Pour into prepared pan. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.
Comments
Preparation time: 20 minutes
Cooking time: 1 1/4 hours
Serves: 12-14
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