• Preheat oven to 325°F/165°C.
• Grease a 12 cup bundt pan (or 10 cup) with butter and flour or spray generously with baking spray.
• In a medium bowl whisk the flour, baking powder, baking soda, and salt. Set aside.
  3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt
• In the bowl of a stand mixer cream the butter and sugar at medium speed until light and fluffy, about 3-5 minutes.
  1 cup unsalted butter, 2 cups granulated sugar
• Add the eggs one at a time, mixing to combine after each.
  4 large eggs, room temperature
• Add the vanilla extract and eggnog, mix to combine.
  1 tablespoon vanilla, 1 1/4 cup eggnog
• Add the dry ingredients, mix until combined.
• Pour batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
• While cake is cooling slightly, make the glaze.

Glaze

• Combine all ingredients in a small saucepan over medium-low heat.
  1/3 cup unsalted butter, 3/4 cup extra fine granulated sugar*, 1/4 cup eggnog, 3/4 teaspoon freshly grated nutmeg
• Whisk continuously until butter is melted and sugar is dissolved. Do not bring to a boil.
• While cake is still in the bundt pan, poke holes all over the warm cake and pour glaze evenly over the cake.
• Allow cake to cool completely in pan and then invert cake onto a serving plate.