My son has a birthday around Christmastime, so I'm always looking for good cake recipes this time of year. He really doesn't even like cake much, but he does like this one.
Also I love Eggnog. I love Starbucks' Eggnog Latte, I even put eggnog into french toast batter this time of year. (Goes great with ham!)
I picked up this recipe in 2003 on Rec.food.recipes. Anyone remember that? Credit to Robert Puckett who posted the recipe. You can see I've used it for years!
2 Tbsp butter or margarine
1/2 cup sliced almonds
1 package yellow cake mix (approx. 18.5 oz.)
1/4 tsp nutmeg
1 1/2 cup commercial eggnog
1/4 cup vegetable oil
2 Tbsp. rum or 1 tsp. rum flavoring plus 1 tsp brandy flavoring
Grease as 12-cup bundt cake pan with soft butter. Press almonds against sides and bottom of pan; set aside.
In a large bowl combine cake mix, nutmeg, eggs, eggnog, vegetable oil and flavoring. Beat at medium speed until smooth and creamy, about 4 minutes.
Pour into prepared pan. Bake at 325 F degrees for 50 - 55 minutes or until cake tests done. Cool in pan for 10 minutes; turn out onto a wire rack or serving plate to complete cooling.
Prick cake with a thick skewer and top with Rum Syrup while cake is still warm, (optional) or top with powdered sugar.
1 cup granulated sugar
1/2 cup water
1 tsp butter or margarine
1/2 tsp. vanilla flavoring
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 1 cup.
From Robert Puckett