Eggnog Pound Cake with Eggnog White Chocolate Glaze

Eggnog Pound Cake with Eggnog White Chocolate Glaze

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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.

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