Eggnog Snack Cake with Vanilla Glaze
1/2 cup (1 stick) butter, softened
1 1/2 cups granulated sugar
3 large eggs, room temperature
2/3 cups eggnog, room temperature
1 tbsp. pure vanilla extract
2 cups unbleached flour
1 tbsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. salt
Finely grated zest from one orange
1 cup sifted powdered sugar
2 tbsp. water
1/2 tsp. pure vanilla extract
Pre-heat oven to 350 degrees (375 degrees for high altitude). Grease and flour Bundt pan; set aside.
In a small bowl, whisk together the flour, baking powder, salt, nutmeg, and grated orange zest. Set aside.
In the bowl of your mixer, beat the softened butter for a few seconds. Add sugar and beat until light and fluffy, 2-3 minutes. Add the eggs, one at a time, beating well after each. Add vanilla and beat for an additional 30 seconds.
Add the flour mixture to the creamed mixture, in three parts, alternating with the eggnog and mixing well after each addition.
Bake for 35 minutes, or until a toothpick inserted in center of cake comes out clean. Cake should be golden. Place cake in pan on a wire cooling rack and let cool for 15 minutes. Invert cake over cooling rack and continue to cool the cake.
When cake is cool, prepare the vanilla glaze. Combine the glaze ingredients in a microwave proof container. Microwave on high for 1 minute, stirring after each 20-25 second interval. Brush glaze on cooled cake.