Eggnog Pound Cake

Directions

FOR THE CAKE

Preheat oven to 325 degrees F. Spray a 6 cup bundt pan with cooking spray and dust with flour on all sides and bottoms of the pan tapping out the excess.

In a small bowl combine the flour, baking soda, salt, mixing well.

With a mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add vanilla and sour cream.

Add the flour ½ cup at a time until well mixed.

By hand fold in the one cup pecans.

Pour batter into the prepared pan and bake for 45 - 55 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Cool the cake on a cooling rack until room temperature before adding the glaze.

FOR THE GLAZE

Whisk together the powdered sugar and spices, add eggnog until desired consistency. Drizzle on cake and garnish with reserved ¼ cup pecans and a grating of nutmeg.