Ingredients:
4 ounces butter, softened
1 cup eggnog
1/4 cup rum, or use 1/4 cup more of the eggnog with 1 teaspoon rum flavoring
1 teaspoon ground nutmeg
2 teaspoons vanilla
3 large eggs
1 package (18.25 ounces) white cake mix
Preparation:
Grease and flour a 12-cup Bundt cake pan. Heat oven to 325°.
Beat butter until light; beat in eggs and eggnog and rum or rum flavoring. Add vanilla, nutmeg, and cake mix; beat slowly to combine, then beat on high speed for 2 minutes. Spoon into the prepared baking pan. Bake for 35 to 45 minutes, or until a cake tester or wooden pick comes out clean when inserted in the middle of the cake.
Cool in the pan on a rack for 15 minutes. Invert the cake onto a serving tray and cool completely before frosting or dusting with powdered sugar.
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