This cake has all the great flavor of eggnog and a hint of nutmeg for that extra kick. The eggnog glaze that you drizzle over the top just makes it even more delicious. Be sure that you’re using at least a 12-cup or even a 15-cup Bundt pan with this recipe. Never fill your Bundt pan more than three-quarters of the way full.

Experience this utterly divine melt-in-your-mouth dessert with your holiday guests. (Southern Bite)

Eggnog Pound Cake

Prep time: 20 minutes

Cook time: 1 hour

Total time: 1 hour and 20 minutes

Serves 10 to 12

Ingredients

• 1 1/2 cups butter 3 sticks, softened
• 3 cups sugar
• 5 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup International Delight Classic Nog Eggnog

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons International Delight Classic Nog Eggnog

Instructions

• Preheat the oven to 325 degrees and lightly coat a 12 to 15-cup Bundt pan with baking nonstick cooking spray with flour or grease and flour it.
• In a large bowl with a hand mixer or in the bowl of a stand mixer, cream the butter and sugar together until light and fluffy.
• Add the eggs, one at a time, mixing well after each addition.
• Add the vanilla and mix well.
• In another bowl, whisk together the flour, baking powder, salt, and nutmeg.
• Add the flour and eggnog alternately, beginning and ending with flour, mix well after each addition.
• Pour the batter into the prepared pan, being cautious not to fill the pan more than 3/4 of the way full, and bake for 55 to 65 minutes or until golden brown, just starting to pull away from the edges of the pan, and a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for about 10 minutes, then invert over a platter and turn out. Allow to cool before drizzling with the glaze.

For the glaze:

• To make the glaze, combine the powdered sugar and the 2 tablespoons of eggnog in a small bowl and mix well.
• Drizzle over the cake.