Eggnog Pound Cake

Ingredients

• vegetable shortening (for greasing)
• 3 1/4 cups all-purpose flour (divided)
• 1 cup salted butter (softened)
• 3 cups granulated sugar
• 6 large eggs (room temperature)
• 1 cup eggnog (room temperature)
• 2 teaspoons vanilla or rum extract
• 1/2 teaspoon nutmeg (optional)
• 2 cups powdered sugar
• 4 tablespoons eggnog
• ground nutmeg (for garnish)

Instructions

1. 1

   Generously grease a 12-cup bundt pan with the shortening then add 1/4 cup of flour to the pan and cover with plastic wrap. Turn and shake the pan to coat the inside with flour. Discard any excess flour.

2. 2

   In a large bowl or stand mixer fitted with a paddle attachment, cream together the softened butter and sugar until pale and fluffy, about 3 minutes.

3. 3

   Scrape down the sides of the bowl and beat in the eggs one at a time, mixing after each addition just until the yolk is no longer visible.

4. 4

   On low speed (stir on a stand mixer), add the remaining flour 1 cup at a time, alternating with the eggnog, beginning and ending with the flour. Add in the vanilla or rum extract and mix until silky smooth.

5. 5

   Transfer the batter into the prepared bundt pan and smooth out the top.

6. 6

   Bake for 75 to 90 minutes at 325°F (DO NOT PREHEAT OVEN) or until a cake tester or toothpick comes clean from the center.

7. 7

   Remove from the oven and allow to cool in the pan for 30 minutes before flipping out onto a cake stand, wire rack, or plate and allowing to cool completely. You can use a small rubber spatula to help loosen the sides, if needed.

8. 8

   In a medium bowl, whisk together the powdered sugar and eggnog for the icing until smooth.

9. 9

   Spread the icing over the top of the cake and then dust with ground nutmeg. Serve at room temperature.