Recipe for Eggnog Cake With Rum Syrup


    Eggnog Cake with Rum Syrup

    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

    Preheat oven to 325 degrees F. Grease a 12-cup Bundt pan with soft butter. Press almonds against sides and bottom of pan; set aside.

    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. Bake for 50 to 55 minutes or until cake tests done.

    Cool cake in pan for 10 minutes; turn out onto a wire rack or serving plate to complete cooling. Prick cake with a thin skewer and top with Rum Syrup while cake is still warm.

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

    Boil sugar and water 5 minutes. Add butter, vanilla extract and rum. Cook until the mixture becomes syrupy. Yields about one cup.