Butter and flour a bundt pan. Warm the oven up to 325 degrees F.The cake flour, salt, baking powder, nutmeg, and cinnamon should all be mixed together in a different bowl. After that, put it away.
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Put the butter through a medium-speed mixing process using an electric mixer (or a stand mixer that has been connected with a paddle attachment) until it is completely smooth.
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The white sugar and brown sugar should be added gradually, and the mixture should be mixed for three to five minutes until the color becomes lighter and the mixture becomes fluffy.
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Add the eggs one at a time and mix each one in until the yellow yolk is well mixed in.Put the vanilla extract in the eggnog cup and set it aside.
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Apply the eggnog to the flour mixture in an alternating fashion while the mixer is operating at a low speed. With the dry components, start and finish the process.
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Eggnog should be added twice, and the dry ingredients should be added three times. Blend until completely combined.
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Bake for one hour at a temperature of 325 degrees, or until a toothpick inserted into the center comes out clean or with only a few crumbs attached.
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Baking timings can vary, so it is important to check on the dish as it gets closer to the hour mark. If you see that the top of the cake is becoming abnormally dark, cover it with a piece of aluminum foil in a loose manner.
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About 8 cups of batter can be made with this method.Let it cool in the pan for ten minutes before moving it to a plate to serve. Time for the cake to cool down before the glaze.
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Melt the butter over medium-low heat in a pot that is medium-sized and deep enough to keep the butter from boiling over.Turn the heat up to medium-high and add the brown sugar and the rest of the ingredients.
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Check frequently to avoid boiling for 6 minutes. It should bubble. Remove from heat after 6 minutes.Remember that caramel thickens as it cools. For faster cooling, pour it into a large glass casserole dish. Cooling it using refrigeration is common.
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