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Almond Eggnog Pound Cake

Total Time

Prep: 15 min. Bake: 40 min. + cooling

Makes

12-14 servings

For the Christmas rush, this easy-to-make pound cake is a must. It makes a great hostess gift. —Joylyn Trickel

Ingredients

  • 6 tablespoons butter, softened, divided
  • 2/3 cup sliced almonds
  • 1 package yellow cake mix (regular size)
  • 1-1/2 cups eggnog
  • 2 large eggs
  • 1 teaspoon rum extract
  • 1/8 teaspoon ground nutmeg

Directions

  1. Grease a 10-in. fluted tube pan with 2 tablespoons butter. Press almonds onto the bottom and sides of pan; set aside.
  2. Melt remaining butter. In a large bowl, beat the cake mix, eggnog, eggs, rum extract, nutmeg and melted butter on low speed for 30 seconds or just until moistened. Beat on medium for 2 minutes or until smooth. Pour into prepared pan.
  3. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

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