3 cups flour
1/2 pound butter, room temperature
3 cups sugar
6 large eggs, room temperature
1/2 tsp. baking powder
1/2 tsp. salt
1 cup eggnog
2 tsp. vanilla extract
1/2 tsp nutmeg
Grease and flour a 10 inch Bundt pan. Flour well and shake out any excess.
In a bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar on medium until light and fluffy. Scrape down sides ;making sure to incorporate the sugar with the butter. Add eggs one at a time, beating well after each addition. Add vanilla extract .
In a separate bowl whisk together the flour, baking powder,nutmeg and salt.
Add 1/4 of the flour mixture to the butter mixture . Beat in 1/3 of the eggnog. Continue to add the flour and eggnog in this manner until all incorporated.
Pour into prepared pan. Place in cold oven , set temperature to 325 degrees and bake without opening the door, until toothpick inserted in center comes out dry, about 1 hour and 15 minutes.
Let cake cool in pan 15 minutes , then invert onto plate.
Eggnog White Chocolate Glaze
3 oz. white chocolate, chopped
1/4 cup eggnog
1/4 tsp. vanilla
3/4 cup powdered sugar
nutmeg , to taste
Heat eggnog in small pan to just a boil. Remove from heat and stir in chopped chocolate. Add the vanilla and powdered sugar; whisk until smooth. Add nutmeg , to taste. Pour over top of pound cake.