1 teaspoon baking powder
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus 1 egg yolk
1 tablespoon pure vanilla extract
3/4 cup eggnog
White Chocolate Glaze:
1/2 cup White Chocolate Chips
1/4 cup Milk
2 tbsp White Powdered Sugar
Preheat the oven to 350F degrees. Coat a 9-inch springform pan with cooking spray. Whisk the flour, baking powder, nutmeg, cinnamon, baking soda, and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, egg yolk, and vanilla until combined. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the eggnog in two batches. Increase the mixer speed to medium-high and beat until well combined, about 30 seconds. Transfer the batter to the prepared pan; set aside. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes, then remove the springform ring and let cool completely. White Chocolate Glaze: Place white chocolate chips and milk in a saucepan on low flame. Allow white chocolate chips to melt, stirring regularly. Remove the saucepan from the heat and stir in the powdered white sugar. Mix until the glaze is smooth. Spread on cakes while still warm.