Eggnog Cake with Rum Syrup

2 tablespoons butter or margarine
1/2 cup sliced almonds
1 (18.25 ounce) box yellow cake mix
1/4 teaspoon nutmeg
2 eggs
1 1/2 cups commercial eggnog
1/4 cup vegetable oil
2 tablespoons rum or 1 teaspoon rum flavoring plus
    1 teaspoon brandy flavoring

Heat oven to 325 degrees F. Grease a 12-cup Bundt pan with soft butter. Press almonds against sides and bottom of pan; set aside.

In large bowl combine cake mix, nutmeg, eggs, eggnog, vegetable oil and flavoring. Beat at medium spread until smooth and creamy - about 4 minutes. Pour batter into prepared pan. Bake for 50 to 55 minutes or until cake tests done.

Cool cake in pan for 10 minutes; turn out onto a wire rack or serving plate to complete cooling. Prick cake with a thin skewer and top with Rum Syrup while cake is still warm.

Rum Syrup:
1 cup granulated sugar
1/2 cup water
1 teaspoon butter or margarine
1/2 teaspoon vanilla extract
3 tablespoons rum

Boil sugar and water 5 minutes. Add butter, vanilla extract and rum. Cook until the mixture becomes syrupy. Yields about one cup.