To make this cake alcohol-free, substitute heavy cream for the bourbon.
(2 1/2 oz.)
Beat butter with an electric mixer on medium speed until smooth, about 1 minute.
Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall
Slowly add granulated sugar, beating until combined, about 2 minutes.
Beat on medium for 1 minute after adding last egg.
Whisk together flour, salt, and nutmeg in a medium bowl.
Transfer batter to a greased (with shortening) and floured 12- to 15-cup Bundt pan.
(If using a 12-cup pan, cake may bake above rim; trim as needed to level.)
Turn cake out onto rack to cool, 1 hour.
Transfer cooled cake to a platter; pour eggnog mixture over cake.
Sprinkle with nutmeg; let stand 5 minutes before slicing.
