For the Cake
1 cup of butter, softened
3 cups of sugar
6 large eggs
3 cups of sifted cake flour
3/4 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of eggnog
2 teaspoons of vanilla extract
2 tablespoon of dark rum or brandy (optional)
1 teaspoon of ground cinnamon
3/4 teaspoon of ground nutmeg
1/2 teaspoon of ground allspice
1/4 teaspoon of ground cloves
1 cup of sifted powdered sugar
2 tablespoons + 1 teaspoon of heavy cream or whipping cream
(I made a little extra glaze to drizzle on when serving)
Grease and flour a 12 cup bundt pan. It is important to use the larger pan or you will have issues with the cake falling (trust me on this one. I speak from experience!) If you have a large angle food cake pan that would probably work too.
Preheat oven to 350 degrees.
In a stand mixer with a paddle attachment, beat butter on medium speed for about 2 minutes or until creamy.
Gradually add sugar, beating 5-7 minutes.
Add eggs, one at a time mixing just until yoke is incorporated.
In a separate bowl combine flour, baking powder and salt.
Add to butter and sugar mixture alternating with eggnog starting and ending with flour mixture.
Stir on low speed just until blended after each addition.
Pour half of the batter into the prepared pan.
Stir the cinnamon, nutmeg, allspice and cloves in the remaining batter.
Spoon spiced batter over plain batter and swirl together using a knife.
Bake for 50-55 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pan for 15 minutes on a wire rack.
Remove from pan and cool on rack.
Combine sifted powdered sugar and heavy cream.
Transfer cooled cake to a plate and pour glaze over it.
If you are like me, you will be too impatient to wait for the cake to cool completely. If you find yourself in this predicament, you can pour the glaze over the cake while it is still warm and using a spatula, spread it over the entire cake. After it hardens, you can use any remaining glaze to drizzle over cake when serving.