Eggnog Cake:
Preheat the oven to 350°F (175°C). Generously grease and flour a bundt pan, making sure to cover all areas.
In a medium bowl, mix together the eggnog, bourbon (or rum), and vanilla extract. Set aside.
In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy (about 2 minutes).
Add the eggs one at a time, mixing until just incorporated after each addition.
Add the baking powder, salt, cinnamon, and nutmeg to the butter mixture, and beat until well combined.
Alternate adding the flour and the eggnog mixture to the wet ingredients, starting and ending with the flour. Mix until just combined.
Pour the batter into the prepared bundt pan and bake for 50-55 minutes, or until a tester inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting and removing it from the pan to cool completely.
Bourbon/Rum Glaze:
In a small bowl, whisk together the confectioners’ sugar, eggnog, bourbon (or rum), and vanilla extract.
Spoon the glaze over the top of the warm cake, allowing it to drip down the sides. Let the cake cool completely before frosting.
Eggnog Buttercream:
In a large bowl, beat the butter and powdered sugar together until smooth and creamy.
Add the nutmeg, vanilla, and eggnog, and continue beating until light and fluffy.
Frost the cake and decorate as desired.
Serving:
Slice and enjoy this delicious, boozy eggnog cake as the perfect holiday dessert!