Grease the sides of a 12 cup bundt cake pan with either shortening or butter.

Add 0.25 cup flour to the pan, wrap tightly with plastic wrap, and shake to coat the pan with flour. Shake off any excess flour.

Cream butter and sugar together in a large bowl or a stand mixer with a paddle attachment. Cream until the mixture becomes pale and fluffy, about three minutes.

Scrape down the sides of the bowl then add the eggs, one at a time, mixing the egg in after you add each.

Then with the mixer running on low, add the remaining flour one cup at a time, alternating this with adding the eggnog. So you’d do one cup of flour, 0.33 cup of eggnog, one cup of flour, 0.33 cup of eggnog.

Add in the vanilla and mix until nice and smooth.

Transfer the batter into the floured bundt pan from earlier and smooth it out on top with a rubber spatula.

Place the cake into a cold oven, turn onto 325 degrees F, and bake for 75 to 90 minutes or until a toothpick or knife comes out clean from the center of the cake.

Once the cake is done, remove from the oven and allow to cool in the pan for 30 minutes. Once cooled, carefully flip the cake out onto a wire rack, cake stand, or plate to allow it to cool completely. Use a small rubber silicone to help with loosening the cake if necessary.

Combine the powdered sugar and eggnog together and whisk until smooth.

Spread the icing over top of the eggnog pound cake. Sprinkle with nutmeg if desired.

Slice the cake and serve immediately or store in an airtight container and serve when you’re ready.