Almond Eggnog Pound Cake - cooking recipe

Ingredients

6 tablespoons butter, divided
2/3 cup sliced almonds
1 (18 1/4 ounce) package yellow cake mix
1 1/2 cups eggnog
2 eggs
1 teaspoon rum extract
1/8 teaspoon ground nutmeg

Preparation

Grease a 10 inch fluted tube pan with 2 T.
butter.
Press almonds onto the bottom and sdes of pan; set aside.
Melt remaining butter.
In a large mixing 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.
Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean.
Cool for 15 minutes before removing from pan to a wire rack.