• Preheat oven to 325° Fahrenheit.
• Grease a 10" Bundt cake pan with vegetable-based shortening . Sprinkle pan with flour lightly to coat all surfaces.
• Add flour, baking powder, soda, nutmeg, and salt to a medium-sized mixing bowl. Be sure to whisk until combined.
• Add butter and granulated sugar to your stand mixer over medium speed. With the paddle attachment, cream until butter is fluffy.
• Slowly add in eggs and combine over low speed.
• Add eggnog and extract and combine. Use a rubber spatula to scrape down the sides of the bowl to combine.
• Slowly add in dry ingredients and mix. Batter will be thick, golden yellow in color, and lump-free.
• Carefully add batter to your prepared Bundt cake pan.
• Bake on medium oven rack for 65-75 minutes or until a toothpick inserted into the center of the cake is cleaned when removed.
• Once cake is done, the top should be springy and a deep golden brown color. Allow cake to cool for one hour before gently removing it from the pan.

Eggnog Cake Glaze

• Add ingredients to a large mixing bowl. Using a whisk or hand mixer combine until fluffy, and lump-free
• Once cake is fully cooled, pour glaze over the top and allow it to soak into the cake.