Grease 10-inch tube or Bundt pan with soft butter.
Press almonds against the buttered sides and bottom and set pan aside.
Using electric mixer (or wooden spoon) combine cake mix, nutmeg, eggs, eggnog, melted butter and rum in large mixing bowl until blended. Beat batter until smooth and creamy about 4 minutes at medium speed or about 450 strokes by hand.
Pour batter into prepared pan. Bake in 350-degree oven for 45 to 55minutes, or until long wooden skewer comes out clean.
Cool in pan 10 minutes; invert onto cake rack and cool thoroughly – serves 10 to 12.
Packaged cake mix and commercial eggnog are the shortcuts to this richly flavored cake!