Eggnog Pound Cake

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 24
• 3 cups all-purpose flour
• 3 cups sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 teaspoon ground nutmeg
• 6 large eggs, at room temperature
• 1 cup unsalted butter, softened
• 1 cup eggnog
• 2 tablespoons dark rum or 2 tablespoons brandy
• 2 teaspoons vanilla extract
• 2 1/2 cups powdered sugar
• 2 tablespoons eggnog (not low fat)
• 2 tablespoons unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• 1/8 teaspoon ground nutmeg

Recipe

• 1 preheat oven to 325°; spray a 10-inch tube pan with nonstick baking spray with flour.
• 2 in a large bowl, whisk together the flour, sugar, cinnamon, baking powder, salt, and nutmeg.
• 3 add eggs, butter, eggnog, rum, and vanilla to flour mixture.
• 4 using an electric mixer on medium speed, beat for 1 minute, until blended.
• 5 scrape sides and bottom of bowl with a spatula.
• 6 beat on high speed for 2 minutes.
• 7 spread batter evenly in prepared pan.
• 8 bake for about 1 1/2 hours or until pick comes out clean.
• 9 let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
• 10 when cake is cooled, make icing-in a bowl, whisk together the icing ingredients until blended and smooth; use immediately.
• 11 drizzle icing over top of cooled cake.