Eggnog Pound Cake

Ingredients

• 1 1/2 cups unsalted butter, room temperature

• 3 cups sugar

• 5 large eggs

• 3 cups all purpose flour

• 1 tsp salt

• 3/4 tsp nutmeg

• 1 1/4 cups Mapleline eggnog

• 2 tsp vanilla extract

Directions

1. Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.

2. In a large mixer bowl, cream butter and sugar together on medium speed until light and fluffy, for about 5 minutes.

3. Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.

4. With the mixer on low, carefully add the flour, nutmeg and salt and mix until just combined.

5. Add the eggnog and vanilla extract and mix until combined.

6. Spread the batter evenly into bundt pan and bake for 78-82 minutes or until a toothpick inserted into the center comes out moist but mostly clean.

7. Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature.