Eggnog Pound Cake

EGGNOG POUND CAKE

2 T CLOVER BUTTER, softened

½ C sliced almonds

1 package yellow cake mix

1/8 tspn ground nutmeg

1 ½ C CLOVER EGGNOG

¼ C CLOVER BUTTER, melted

2 CLOVER EGGS

2 T rum or ¼ tspn rum extract

Generously great a 10-inch tube or bundt pan with the softened butter.  Press almonds against the buttered sides and bottom of pan.

Using an electric mixer, combine cake mix, nutmeg, eggnog, melted butter, eggs and rum in a large mixing bowl until blended.  Beat batter until smooth and creamy (about 4 minutes at medium speed).

Pour batter into prepared pan.  Bake at 350 degrees for 45 to 55 minutes or until wooden skewer inserted in the thickest portion comes out clean.  Cool in pan 10 minutes.  Invert cake onto a rack and cool completely.  Sprinkle with powdered sugar if desired.

Serves 8 to 10