Adapted from MyRecipes.com (http://www.myrecipes.com/recipe/spiced-eggnog-pound-cake-10000001675100/)

6622 cal/recipe

Ingredients

• 1 c butter, softened
• 3 c granulated sugar
• 6 large eggs
• 3 c sifted cake flour
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1 c plus 2 rounded tbsp eggnog, divided
• 2 tsp vanilla extract
• 2 tbsp brandy (optional)
• 1 tsp ground cinnamon
• 3/4 tsp freshly grated nutmeg
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1 cup sifted powdered sugar

Directions

• Generously grease and flour a 12-cup Bundt pan.
• Preheat oven to 350 F.
• Cream butter until fluffy (about 2 min).
• Gradually add sugar, beating 5 to 7 minutes.
• Add eggs, one at a time, beating each just until yellow disappears.
• Combine flour, baking powder, and salt in separate bwol.
• Mix half of flour mixture into butter mixture, until just blended.
• Mix 1 c of eggnog to butter mixture, until just blended.
• Mix remaining flour mixture into butter mixture, until just blended.
• Stir in vanilla and, if desired, brandy.
• Pour half of batter into prepared pan.
• Stir spices into remaining batter.
• Spoon spice batter over plain batter.
• Swirl batters slightly together, using a knife.
• Bake for 50 to 55 minutes (until a long wooden pick inserted in center comes out clean).
• Cool in pan on a wire rack 15 minutes.
• Remove from pan by inverting to wire rack and finish cooling on wire rack.
• Place cake on a cake plate.
• Combine 1 cup powdered sugar and the 2 tbsp of eggnog, stirring until smooth.
• Drizzle glaze over cake.