It was Christmas, so she got her cake.
Amaretto Eggnog Pound Cake with Vanilla Rum Glaze
1 (18 1/2 ounce) package yellow cake mix
1/4 teaspoon ground nutmeg
1 1/2 cups purchased eggnog
1/4 tsp almond flavoring
4 tablespoons butter, melted
2 cups confectioners sugar
1/4 tsp pure vanilla extract
1 Tbsp milk
1 Tbsp Captain Morgan's or other spiced rum
Coat bottom of a tube or bundt pan with butter or cooking spray.
Stir all cake ingredients together and then mix with electric mixer on high setting for 1 minute, or until batter is very light and fluffy. Pour/spoon into baking pan. Bake for 45 - 50 minutes or until cake is golden on top and slightly pulling away from the sides of the pan. Allow to cool, remove from pan.
Mix glaze ingredients together with a whisk until smooth. Shoot for a consistency somewhere between spreadable and pourable (yeah, I know, but that's what I did and it worked well). You may have to add more rum or milk to get it right. Glaze cake while it's still warm. I poured the glaze over just the top and then kinda helped it ooze over the edges with a spatula.
This cake tastes even better 24-48 hours after it's baked, so feel free to make ahead and store in an airtight cake-taker. (Although we enjoyed it quite a bit right out of the oven, too. Ahem.)