Grease the sides of a 12 cup bundt cake pan with either shortening or butter.
shortening or butter
Add 1/4 cup flour to the pan, wrap tightly with plastic wrap, and shake to coat the pan with flour. Shake off any excess flour.
3 1/4 cups all-purpose flour
Cream butter and sugar together in a large bowl or a stand mixer with a paddle attachment. Cream until the mixture becomes pale and fluffy, about three minutes.
1 cup salted butter, 3 cups sugar
Scrape down the sides of the bowl then add the eggs, one at at time, mixing the egg in after you add each.
6 large eggs
Then with the mixer running on low, add the remaining flour one cup at a time, alternating this with adding the eggnog. So you’d do one cup of flour, 1/3 cup of eggnog, one cup of flour, 1/3 cup of eggnog.
3 1/4 cups all-purpose flour, 1 cup eggnog
Add in the vanilla and mix until nice and smooth.
2 tsp vanilla
Transfer the batter into the floured bundt pan from earlier and smooth it out on top with a rubber spatula.
Place the cake into a cold oven, turn onto 325 degrees, and bake for 75 to 90 minutes or until a toothpick or knife comes out clean from the center of the cake.
Once the cake is done, remove from the oven and allow to cool in the pan for 30 minutes. Once cooled, carefully flip the cake out onto a wire rack, cake stand, or plate to allow it to cool completely. Use a small rubber silicone to help with loosening the cake if necessary.
Icing
Combine the powdered sugar and eggnog together and whisk until smooth.
2 cups powdered sugar, 1/4 cup eggnog
Spread the icing over top of the eggnog pound cake. Sprinkle with nutmeg if desired.
nutmeg
Slice the cake and serve immediately or store in an airtight container and serve when you’re ready.
Notes
Store covered at room temperature for up to three days. Make sure it’s stored in some sort of airtight container whether it’s a food storage container or a cake stand with a cloche on top.Make sure to leave the oven cold. If you accidentally preheat the oven, turn it off and wait until it’s gotten cold again before baking the cake.Freeze the cake after it has cooled down. Wrap the cake in plastic wrap before icing, then wrap it again in aluminum foil, and freeze in the refrigerator for up to three months. Let it thaw at room temperature then add icing before serving.You can also freeze individual slices if you’d rather be able to thaw and enjoy individual pieces. Just do the same thing as I mentioned above but do it after you’ve cut the cake (still uniced). Then when you’re ready to eat, allow it to thaw and just do a small amount of icing on each piece instead.Make sure that you are using SALTED butter, not unsalted like you use in most baking recipes. There is no added salt in this recipe so you’ll want to make sure your butter is salted. Also, make sure it’s nice and soft!