INGREDIENTS
For the cake
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp kosher salt
1 tsp ground nutmeg
½ tsp ground cinnamon
1 cup unsalted butter, room temperature
6 oz cream cheese, room temperature
2 cups granulated sugar
6 large eggs, room temperature
2 tsp vanilla extract
1 cup eggnog, room temperature
½ cup Mariani slivered almonds
For the icing
1 ½ cups powdered sugar
3 tbsp eggnog
½ tsp vanilla extract
Pinch of salt
¼ cup Mariani slivered almonds, lightly toasted
INSTRUCTIONS
Preheat the oven to 350°F. Grease a 12-cup bundt pan, making sure to coat all the crevices.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
Using an electric mixer or stand mixer, beat the butter and cream cheese on medium speed until smooth. Add the sugar and beat for about 2-3 minutes, until light and fluffy.
Add the eggs one at a time, beating until each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
With the mixer on low speed, add half of the flour mixture and mix until just combined. Add half of the eggnog and mix until incorporated. Mix in the remaining flour, then the remaining eggnog.
Gently fold the slivered almonds into the batter using a spatula.
Transfer the batter to the prepared bundt pan, spreading it evenly. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 20 minutes. Carefully invert onto a wire rack and let cool completely before glazing.
In a medium bowl, whisk together the powdered sugar, eggnog, vanilla extract, and salt until smooth. Start with 3 tablespoons of eggnog and add more as needed to reach a thick but pourable consistency.
Pour the icing over the top of the cake, allowing it to drip down the sides. Sprinkle it with slivered almonds. Let the icing set before slicing.