2 tbsp. soft butter (approx.)
1/2 c. whole almonds
1/4-1/2 c. candied cherries
1 pkg. (1 lb. 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. Then press whole almonds and candied cherries against buttered sides and bottom. This makes 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 45-55 minutes or until cake springs back when pressed lightly. Let cool in pan 10 minutes; invert on rack and cool thoroughly. Makes 10-12 servings.