Brandy & Rum Glazed Pound Cake
1 1/4 cups unsalted butter, room temp, and more for the pan
2 1/2 cups cake flour (or 2 1/3 unbleached flour) and more for the pan
1 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 cups granulated sugar (bakers sugar is ideal)
2 large egg yolks, room temp
3 large eggs, room temp
2/3 cup whole milk, room temp
1 1/2 tsp. pure vanilla extract
1/2 tsp. finely grated nutmeg
1 1/4 cups confectioner's sugar
3 tbs. brandy
3 tbs. rum
Position rack in the center of the oven, heat to 350.
Butter a 12-cup bundt pan, dust with flour, shake out excess.
In a small bowl, whisk flour baking powder, and salt.
In a standing mixer bowl (use paddle attachment if you have one), cream the butter and sugar until fluffy.
On low speed, beat in the yolks until smooth.
Stop the mixer and scrape the bowl and mixer down.
On medium low, add whole eggs one at a time.
Mix for at least a half minute in between.
Stop mixer and scrape down the bowl and mixer.
On lowest speed, add half the flour mix, just combine, then add milk and stir until combined, then add the rest of the flour mix, and combine.
Scrape the bowl and mixer again.
Add vanilla extract and nutmeg and mix on medium until batter is smooth and light, less than a minute.
Scrape batter in to prepared bundt pan and spread evenly.
Run a knife through the batter and tap the pan until all the trapped air is gone. (Important step!)
Bake until golden brown, about 45-55 minutes. A toothpick test can have moist crumbs, but no batter.
Make glaze by mixing confectioner's sugar, brandy and rum together until smooth.
Cool in the pan for 10-15 minutes, then turn onto wire rack.
Cool on wire rack for another 15 minutes, the transfer carefully to plate.
Poke holes all over the cake using a skewer.
Brush every visible inch of the cake with the glaze until it's gone.
When the cake has cooled, the glaze will keep it moist for several days (4 or 5).