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Print this Recipe    Eggnog Winter Cake

2 tbsp. butter or margarine
1/2 cup sliced almonds
1 package yellow cake mix
(approx. 18 1/2 oz.)
1/4 tsp. nutmeg
2 eggs
1 1/2 cups commercial eggnog
1/4 cup vegetable oil
2 tbsp. rum or 1 tsp. rum flavoring plus 1 tsp. brandy flavoring

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 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.

Rum Syrup

1 cup granulated sugar
1/2 cup water
1 tsp. butter or margarine
1/2 tsp. vanilla
1 1/2 ounces rum (3 tbsp.)

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


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16 of 21 people found the following review helpful:
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Eggnog Winter Cake, December 29, 2003 - 01:39 AM
Reviewer: KT from Foslom, CA USA
I made this cake for the first time on Christmas Day 2003 for a family dinner at my mom's house. I can't believe how many relatives remarked on how delicious and moist this cake was --- and this was served to a room full of people who are not afraid to tell you when something is good and when itís not so good! I was skeptical at first because it was so simple to make that I had second thoughts about bringing it at all. Iím so glad I decided to bring the cake! Relatives (finicky and the not so finicky) RAVED about delicious it was and little did they know that it was really so easy to make! This cake can be served with the utmost confidence because when I turned to get myself a piece, the whole cake was gone!

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