Grease and flour (2) 8”x5” bread pans. (Note: This cake can also be baked in a standard bundt pan.)

Preheat oven to 350°F.

Using a medium bowl, sift together flour, baking powder, nutmeg and cinnamon; set aside.

Using a countertop mixer, cream butter and sugar together until light and fluffy in color (~4 minutes on medium speed).

Add eggs one at a time, mixing on low after each addition until fully incorporated.

Add flour mixture 1 cup at a time, mixing on low after each addition.

Finally, add eggnog and vanilla extract; mix on low speed until smooth.

Pour batter into greased bread pans. Bake at 350°F for 53-57 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow cake to cool at room temperature for at least 30 minutes.

Whisk all ingredients together in a medium bowl until well combined.

Drizzle Glaze over cooled Pound Cake before serving.

{Optional} Sprinkle freshly grated nutmeg on top of Glaze.