Instructions

1. Heat the oven to 325 degrees F. Grease and flour an 11- by 5 1/2-inch nonstick Bundt loaf pan and set pan aside.
2. In a large bowl using an electric mixer, beat the butter and sugar on high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.
3. Add the flour, baking powder and salt and mix until combined, a minute or so. Add milk and extracts and mix until combined, about a minute or so.
4. Pour batter into the prepared loaf pan. Bake for 55-60 minutes or until a cake tester inserted in the center comes out clean.
5. Remove cake from the oven and set on a rack to cool for about 20 minutes. Using a knife, loosen the edges of the cake where it adheres to the pan, and then invert it onto a serving plate. Cool cake completely on a wire rack. ^[2]
6. Make icing: In a small bowl, vigorously stir together powdered sugar, milk and eggnog extract for icing. Dribble onto cake in a decorative fashion, and immediately grate fresh nutmeg over top. (How pretty did this icing pattern turn out?)  If you wait too long, the icing will dry and the nutmeg won’t stick. Or forgo the icing and simply sprinkle decoratively with powdered sugar before you slice to serve.
7. Serves 10-12.