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Eggnog Bundt


3 cups (390 grams) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg, freshly grated
8 ounces (2 sticks) unsalted butter, room temp
2 cups (400 grams) granulated sugar
3 large eggs, lightly beaten
1 cup (8 fluid ounces) store-bought refrigerated (rather than canned) eggnog
1 teaspoon pure vanilla extract

For the crystal rum glaze (I skipped this and made an eggnog glaze instead)
3/4 cup (5 1/4 ounces) granulated sugar
2 tablespoons dark rum
2 tablespoons water



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