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Eggnog Cake

2 tablespoons butter, softened
1/2 cup whole almonds
1/2 cup candied cherries
1 (18.25 ounce) box yellow cake mix
1/8 teaspoon ground nutmeg
2 eggs
1 1/2 cups commercially-prepared eggnog
1/4 cup melted butter
2 tablespoons rum or 1/4 teaspoon rum flavoring

Preheat oven to 350 degrees F. Generously grease a 10-inch tube or Bundt pan with 2 tablespoons softened butter. Press almonds and candied cherries against buttered sides and bottom making a pretty pattern. Dust lightly with flour and set aside.

In a large bowl of an electric mixer, combine cake mix, nutmeg, eggs, eggnog, melted butter and rum or rum flavoring. Beat on medium speed for 4 minutes or until smooth. Pour batter into prepared pan. Bake  for 45 to 55 minutes or until cake springs back when pressed lightly. Let cool in pan, 10 minutes; invert on wire rack and cool completely.

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