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Almond Eggnog Pound Cake Recipe

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This recipe for Almond Eggnog Pound Cake, by , is from The Stephen Family Cookbook 2005, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Les Schrader
Added: Friday, April 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
ALMOND EGGNOG POUND CAKE

6 TABLESPOONS BUTTER, DIVIDED
2/3 CUP SLICED ALMONDS
1 PKG (18-1/4 OUNCES) YELLOW CAKE MIX
1 1/2 CUPS EGGNOG
2 EGGS
1 TSP RUM EXTRACT
1/8 TSP GROUND NUTMEG


Directions:
Directions:
Grease a 10 inch fluted tube pan with 2 tablespoons
butter. Press almonds onto 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 for 2 minutes, or until
smooth. Pour into prepared pan.
Bake at 350 degrees for 40-50 minutes or until a
toothpick comes out clean. Cool for 15 minutes before
removing from pan to a wire rack.

Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
1 hour

 

 

 

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