Mile High Eggnog Pound Cake

This tender and moist cake is perfect for the holidays! The buttery cake and sweet glaze are wonderfully flavored with spiced eggnog.

2 cups (4 sticks) unsalted butter, room temperature
3 3/4 cups granulated sugar
1 tbsp vanilla extract
1 tbsp rum extract (optional)
1 teaspoon ground nutmeg
2 teaspoons cinnamon
1/2 teaspoon baking powder
1 teaspoon salt
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
1 cup eggnog, room temperature

Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extracts, spices, baking powder, salt, and 1/2 cup flour, beat until combined. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add 2 cups of flour, beating until it just disappears. Slowly drizzle in half the eggnog with the mixer running on low. Beat in the rest of the flour, then drizzle in the remaining eggnog. Scrape the bottom and sides of the bowl and beat for another 15 seconds on medium speed. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 to 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.

Eggnog Glaze

4 cups powdered sugar, plus more for the top
1/3 cup eggnog, plus a little more
1 teaspoon vanilla extract
1 teaspoon rum extract (optional)

Beat all ingredients together with an electric mixer. Add more liquid a spoonful at a time until you reach the desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one spoonful at a time. Slowly pour over cooled cake. When glaze has set, after about 30 minutes, dust with powdered sugar.