– unsalted butter – sugar – eggs – vanilla extract – all-purpose flour – baking powder – salt – ground nutmeg – eggnog
Preheat the oven to 325°F and coat a 12 to 15-cup Bundt pan with baking nonstick cooking spray or grease and flour it. In a large bowl, cream together butter and sugar, then add eggs one at a time, followed by vanilla.
In a separate bowl, whisk together flour, baking powder, salt, and nutmeg. Alternate adding the flour mixture and eggnog to the butter mixture, beginning and ending with flour.
Pour the batter into the prepared pan, bake for 55 to 65 minutes until golden brown and a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a platter.
For the glaze, mix powdered sugar and 2 tablespoons of eggnog in a small bowl and drizzle over the cooled cake.