3 C flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1 C butter, at room temperature
2 C white sugar
1 tsp vanilla
1 ¼ C eggnog
1 C icing sugar
1-2 tbsp eggnog
Sift together flour, baking powder, salt and nutmeg, set aside.
Cream butter until smooth, slowly add in sugar until all combined. Add in eggs, one at a time, beating well after each addition. Stir in vanilla.
Add the flour mixture and eggnog, alternately starting and ending with the flour. Mix until smooth.
Spoon batter into greased and floured bundt pan. Bake in a preheated 350○F oven for 50-55 minutes, until toothpick inserted in center, comes out clean. Let cake rest in pan for 20 minutes before turning out onto rack to cool completely.
Glaze – whisk together eggnog and icing sugar, adding eggnog until desired consistency. Spoon over cooled cake. Let glaze set for a few hours before serving.
Recipe submitted by: Carol-Ann Finlan, Bristol, QC