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Generously grease a 10-inch tube or bundt pan with the softened butter; press almonds on sides and bottom of pan; set aside. In a large bowl, combine cake mix, nutmeg, eggs, eggnog, the melted butter and the rum.
Preheat the oven to 325°F and lightly coat a 12 to 15-cup Bundt pan with baking nonstick cooking spray with flour or grease and flour it. In a large bowl with a hand mixer or in the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
Make an easy holiday pound cake by starting with a box of pound cake mix and adding eggnog and ground nutmeg. Not only is it perfect for holiday entertaining, you can also toast a few slices and top with jam or preserves for breakfast. Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer until blended.
This cake has all the great flavor of egg nog and a hint of nutmeg for that extra kick. The eggnog glaze that you drizzle over the tops just makes it even more delicious. Just be sure that you’re using at least 12-cup or even a 15-cup Bundt pan with this recipe.
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