Eggnog Pound 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.

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.