Source: https://ohioeggs.com/recipes/eggnog-pound-cake/

Eggnog Pound Cake

grocery Prep: 20min

timer Cook: 55min

restaurant 8 servings

Ingredients

Cake

4 large eggs

1 ¾ cups all-purpose flour

¾ t. baking soda

½ t. Salt

½ cup unsalted butter at room temperature

1 cup sugar

½ cup sour cream

1 t. vanilla

1 ¼ cup chopped toasted pecans (divided)

Icing

1 ½ Cups Powdered Sugar

Pinch of Salt, Nutmeg and Cinnamon

2-3 Tablespoons Eggnog

Directions

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.

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.