This is a repost. I share this recipe every year. Every. single. year. Why? Because This is THE best damned pound cake I have ever had. HANDS DOWN. It is the best damned pound cake you will ever have! 

Your mouth will thank me... your lips will sing... your tastebuds will do the tangoThis is a crowd pleaser.

Want a raise? Make this for your boss.
Want to get married? Make this for your boyfriend.
This makes a lovely hostess gift, teacher gift, and it absolutely, unequivocally, without a shadow of a doubt must be served on your holiday dessert table. 
There is nothing like it.

Nothing.

IN THE WHOLE ENTIRE WORLD.

I promise you...
REALLY.
Leave this for Santa... You'll be sure to get some extra presents!
It's like magic... pure magic...

And, if you don't believe, this will make a believer out of you!

***

Equipment
Stand mixer with paddle attachment (or hand mixer and large bowl)
12-cup Bundt pan or tube pan or two large loaf pans, 6 small loaf pans greased and floured

Ingredients
2 sticks unsalted butter
3 cups (525 g) granulated sugar
6 eggs
3 cups (339 g) cake flour
1/2 teaspoon ground nutmeg
1 cup (240 ml) eggnog (I always use light eggnog)
1 teaspoon vanilla extract
2 teaspoon golden rum or rum extract (But you could add more!!)

Preparation
1. Preheat oven to 325° F/165° C.
2. Cut butter into chunks and cream. Gradually add sugar. Add eggs one at a time.
3. Stir together flour and nutmeg. Alternate flour and eggnog: one cup flour, 1/2 cup eggnog, one cup flour, the rest of the eggnog, and then the rest of the flour. Keep the mixer going slowly, scraping down the edges as necessary.
4. Stir in the vanilla and the rum
5. Pour into prepared pan(s) and place on the cookie sheet in the preheated oven. Bake for 90 minutes (in bundt pan, 50-60 minutes, loaf pan, 30 minutes cake pan.)
6. Allow to cool 10 minutes in the pan, then turn out onto a wire rack to finish cooling.
7. Sprinkle with powdered sugar and serve. Also good with a scoop of ice cream on the side.

If using mini loaf pans check for doneness after 30 minutes, and then every 5 minutes or so, depending on how high you have filled them and whether you have used them (as I did) in conjunction with a regular sized loaf pan.
Note: This year I forgot to buy some rum and we'd run out of nutmeg. We omitted the rum and used pumpkin pie spice as well... And we tried out a new bundt pan... We thought it was still AOK!