Ingredients:
3 cups plain flour
2 teaspoons baking powder
1 teaspoon cinnamon powder
½ teaspoon freshly grated nutmeg
½ teaspoon salt
1 cup softened unsalted butter
1 ¼ cups white sugar
¾ cup packed light brown sugar
4 large eggs at room temperature
2 teaspoons vanilla extract
1 cup room temperature eggnog
¼ cup + 2 teaspoons rum, separated
2 ¼ cups powdered sugar
¼ cup eggnog
2 tablespoons melted unsalted butter
Nutmeg or cinnamon powder for sprinkling
Directions:

1. Preheat the oven to 350°F.
2. Mix the rum and eggnog together, set aside.
3. In a large mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Once combined, set this dry mixture aside.
4. In another large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars at medium speed until the mixture becomes light and fluffy, scraping down the sides of the bowl as you go.
5. Add eggs one at a time, beating well after each egg. Add in the vanilla.
6. With the mixer on low, add a third of the dry ingredients to the butter-sugar mixture. Then, add half the eggnog and rum mixture.
7. Continue by adding another third of the flour mixture, followed by the remaining eggnog and rum. Finally, add the remaining third of the flour mixture.
8. Grease a 12-cup bundt pan and spoon the prepared batter into the greased pan, smoothing the top evenly with a spatula.
9. Bake for one hour, or until a wooden pick inserted in the center comes out clean. Allow the pan to cool for about 5 minutes and then invert the cake onto a wire rack to cool completely.
Read more recipes from the 12 Cakes of Christmas
