2 tbsp. soft butter (approx.)
1/2 c. whole almonds
1/4 to 1/2 c. candied cherries
1 pkg. (1 lb. to 2 1/2 oz.) yellow cake mix
1/8 tsp. nutmeg
2 eggs
1 1/2 c. commercial eggnog
1/4 c. (1/2 stick) butter, melted
2 tbsp. rum or 1/4 tsp. rum flavoring

Grease generously a bundt pan or 10 inch tube pan with soft butter.

Press whole almonds and candied cherries against buttered sides and bottom making a pretty pattern. Dust lightly with flour. Set aside.

In large mixing bowl, combine cake mix, nutmeg, eggs, eggnog, melted butter and rum or rum flavorings. Beat until smooth, about 4 minutes with an electric mixer on medium speed or 450 strokes by hand. Pour batter into decorated pan.

Bake in preheated 350 degree oven for 45 to 55 minutes or until cake springs back when pressed lightly. Let cool in pan 10 minutes, invert on rack and cool thoroughly. Makes 10 to 12 servings.