Almond Eggnog Pound Cake

6 tablespoons butter or margarine, divided
2/3 cup sliced almonds
1 (18.25 ounce) box yellow cake mix
1 1/2 cups commercial eggnog
2 eggs
1 teaspoon rum extract
1/8 teaspoon nutmeg

Heat oven to 350 degrees F. Grease a 10-inch fluted tube pan with 2 tablespoon butter. Press almonds onto the bottom and sides 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 speed for 2 minutes or until smooth. Pour into prepared pan. Bake for 40-50 minutes or until a wooden pick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

Yield: 12-14 servings