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WHAT YOU'LL NEED:
1/2 C. sliced almonds
1 C. butter, softened
3/4 C. packed light brown sugar
3/4 C. sugar
4 eggs
1 1/2 t. almond extract
1/2 t. imitation rum extract
3 C. all-purpose flour
1 t. ground cinnamon
1/2 t. each - ground nutmeg, baking powder, baking soda and salt
1 C. eggnog
Butter rum glaze:
1 C. sugar
1/2 C. butter
1/2 C. water
1/2 t. ground cinnamon
2 t. imitation rum extract
WHAT TO DO:
Preheat oven to 350° F. Grease and flour a 9- or 10-inch Bundt pan. Sprinkle almonds into bottom of Bundt pan. In a large mixing bowl, cream butter and sugars until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add almond and rum extracts; mix well. In a medium bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda and salt. Add to creamed mixture, alternately with eggnog; mix well. Pour into prepared pan. Smooth top. Bake for 55 to 60 minutes or until a wooden pick inserted in center tests clean. Cool in pan 15 minutes.
Meanwhile, prepare glaze. In a small saucepan, combine sugar, butter, water and cinnamon; bring to a boil. Boil and stir 3 minutes. Remove from heat; stir in rum extract. Remove cake from Bundt pan. Pour half of glaze into Bundt pan; return cake to pan. With a long fork or skewer, poke holes into cake. Slowly pour remaining glaze onto cake. Cool completely in cake pan on wire rack. Invert onto serving platter.
Makes 14 servings.
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