- 2½ cups all-purpose flour, sifted
- ½ teaspoon nutmeg (freshly ground is best)
- ½ teaspoon baking soda
- 1 cup eggnog
- ¼ cup bourbon
- ¾ cup unsalted butter, room temperature
- 1½ cups light brown sugar, lightly packed
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 1 cup powdered sugar, sifted
- 2 tablespoons eggnog, warm
- 1 tablespoon maple syrup
Preheat oven to 325°. Grease and flour a 9” Bundt pan. In a large bowl, sift together flour, nutmeg, baking soda, and salt. Set aside. In a small bowl, combine eggnog and bourbon. Set aside.
Place butter in the bowl of a mixer that is equipped with a paddle attachment. Beat the butter until it is fluffy, ~2 minutes. Slowly add the brown sugar. Add the eggs, one at a time, beating well. Blend in the vanilla. Scrape down the sides of the bowl, as necessary. Reduce the mixer speed to low and add the flour mixture alternately with the eggnog mixture, starting and ending with the flour.
Spoon the batter into the prepared pan and smooth the top with the back of a spoon. Bake for 75 minutes at 325°. The cake is done when the top feels springy, and a skewer inserted into the cake comes out clean.
Remove from the oven and cool for 20 minutes before inverting on a wire rack.
While the cake is cooling, prepare the glaze. Whisk the powdered sugar, maple syrup, and eggnog together until smooth. Drizzle over finished cake.