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Eggnog Cake with Rum Syrup

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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5 of 5 people found the following review helpful:
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eggnog cake 03, January 16, 2004 - 05:05 PM
Reviewer: Pat from Peterborough,On. Can.
I used this recipe to use up leftover eggnog and only had 1 cup, so I added 1/2 cream and an extra egg. The cake was delicious!! and even better the next day. This recipe is a keeper.

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