Eggnog Pound Cake: Old Fashioned and Moist

Instructions:

1. Preheat your oven to 325°F (165°C). Generously coat a 10-cup Bundt pan or two 9x5 loaf pans with a mixture of melted butter and flour or high-quality baking spray.
2. In a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on medium-high speed for 5 minutes until the mixture is pale and resembles wet sand.
3. Add 5 large eggs one at a time, beating well after each. Note: This builds the emulsion that keeps the cake from leaking oil.
4. Combine 375g all purpose flour, 5g baking powder, 2g freshly grated nutmeg, and 3g fine sea salt in a separate bowl.
5. Add 1/3 of the flour, then 1/2 of the 240ml eggnog mixed with 5ml vanilla bean paste. Repeat until just combined.
6. Pour into the pan and smooth the top. Tap the pan on the counter to pop large air bubbles.
7. Place in the oven for 1 hour 5 mins. Bake until a skewer comes out with just a few moist crumbs.
8. Whisk 120g powdered sugar, 30ml eggnog, 15ml spiced rum, and a pinch of nutmeg. Whisk until it flows like thick honey.
9. Cool in the pan for 10 minutes, then invert onto a rack. Brush with glaze while the cake is still hot to the touch.