Eggnog Pound Cake

Eggnog Pound Cake 2 tablespoons softened butter or 2 tablespoons margarine, to grease pan 1/2 cup sliced almonds 1 (18 1/2 ounce) packages yellow cake mix 1/8 teaspoon ground nutmeg 2 eggs 1 1/2 cups purchased eggnog 4 tablespoons butter or 4 tablespoons margarine, melted 2 tablespoons rum or 1/4 teaspoon rum flavoring 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. Using an electric mixer, beat until smooth and creamy (about 4 minutes at medium speed) or beat about 450 strokes with a wooden spoon; pour batter into prepared pan. Bake in a 350° oven for 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes; then invert cake onto a rack to cool completely.