• Grease and flour a bundt pan. Preheat oven to 325 degrees F
• In a separate bowl whisk the cake flour, salt, baking powder, nutmeg, and cinnamon to combine. Set aside for later.
• Using an electric mixer (fitted with a paddle attachment if using a stand mixer) mix the butter on medium speed until smooth. Gradually add the sugar and mix until lightened in color and fluffy 3 to 5 minutes.
• Add the eggs one at a time, mixing after each until the yellow of the yolk is blended.
• Add the vanilla extract to the cup of eggnog and set aside.
• With the mixer on low speed, add the flour mixture alternately with the eggnog. Begin and end with the dry ingredients. Add the dry ingredients three times and the eggnog twice. Mix just until blended.
• Bake at 325 degrees for 1 hour or until a toothpick comes out clean or with just a few crumbs attached. Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.
• This recipe makes approximately 8 cups of batter.
• Allow to cool in the pan for about 10 minutes before turning out onto serving plate.

For the Spiced Cream Cheese Frosting

• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the softened cheese into pieces and add to the butter, beating at low to medium speed until incorporated.
• Add the vanilla. Gradually add the powdered sugar, cinnamon, and nutmeg, mixing on low speed until blended.
• Increase mixing speed and beat until fluffy. Don't over mix or it will become too soft. If it becomes too soft, you can chill it for several minutes to firm it back up again.
• This frosting will pipe best if used while still slightly chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

Decorating the Cake

• We piped the cream cheese frosting onto the cooled cake using a large 1M star piping tip. We piped large stars and rosettes over the top of the cake and just partially down the sides. Decorate however you like!

Refrigeration and Serving

• Because of the cream cheese frosting, this cake needs to be refrigerated (in an airtight container or cake dome). For best flavor and texture, move the cake from the refrigerator to the kitchen counter a couple of hours before serving.