I am a fan of eggnog, but I think that this cake would be delicious even if you weren't. The eggnog flavor isn't overpowering, and you get just a hint of nutmeg.
The cake itself is light and buttery, with a crunchy sugar vanilla rum glaze that sparkles (so pretty!)
Eggnog Pound Cake
3 cups flour, sifted
2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
8 oz (2 sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 cup eggnog
1 tsp vanilla extract
Sift together flour, baking powder, salt & nutmeg and set aside. Beat the butter in the bowl of the stand mixer until creamy & smooth (about 1 minute). Add the sugar slowly, and beat on medium until light and fluffy, about 5 minutes. Next, add the eggs, one at a time, mixing completely after each addition. Turn the mixer down to low, and add the flour mixture in 4 additions, alternating with the eggnog and vanilla in 3 additions. Mix until completely incorporated, then spoon mixture into a prepared Bundt or tube pan. Bake at 350 degrees for 55 to 65 minutes.
Crystal Sugar Glaze
3/4 cup granulated sugar
2 tbsp dark rum (or light rum + 1/4 tsp vanilla)
2 tbsp water
Mix ingredients thoroughly. Let cake sit 10 minutes after removed from oven, then turn out onto a wire rack limed with parchment. Pour the glaze over the cake slowly and let cool completely before serving.
Recipe from My Baking Addiction