Eggnog Cake
2 tablespoons butter or margarine
1/2 cup sliced almonds
1 package (18.5 ounce size) yellow cake mix
1/4 teaspoon nutmeg
2 eggs
1 1/2 cup commercial eggnog
1/4 cup vegetable oil
2 tablespoons rum
OR
1 teaspoon rum flavoring, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon brandy flavoring
Rum Syrup
1 cup granulated sugar
1/2 cup water
1 teaspoon butter or margarine
1/2 teaspoon vanilla extract
1 1/2 ounce rum
For Cake: 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 in prepared pan. Bake at 325 degrees F for 50 to 55 minutes or until cake tests done. Cool in pan for 10 minutes; turn out on wire rack or serving plate to complete cooling. Prick cake with think skewer and top with Rum Syrup while cake is still warm.
For Rum Syrup: Boil sugar and water 5 minutes. Add butter, vanilla and rum. Cook until a syrupy mixture. Yields about one cup.
tonkcats
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reviews & comments
May 21, 2013
I'll be making this again this year for the holidays. It's a wonderful cake that always impresses our guests.
December 2, 2012
I've added this to my pinterest page because the cake is delicious. We used a sugar free egg nog and cake mix and a reduced sugar Splenda blend for the syrup. I replaced the almonds with pecans (because we had more pecans than almonds) and it was amazing! Absolutely thrilled with this recipe.