Preheat your oven to 350 degrees. Grease your bundt pan with butter or coconut oil and set aside.

In the bowl of your stand mixer blend together the butter and sugar until it is combined. Add the vanilla extract and the eggs one at a time blending them each in before adding the next. Add the eggnog and blend into the batter thoroughly.

In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add this mixture to the wet ingredient and beat until they are incorporated into the batter.

Pour the cake batter into your greased bundt pan.

Bake at 350 degrees for 45 minutes or until the cake is golden brown and a tooth pick inserted near the center comes out clean.

Let the cake stand in the pan for 10 minutes and then flip it out onto a cooling rack.

Let the cake cool completely before drizzling the glaze or powdered sugar over top.

To make the glaze add the powdered sugar, vanilla and eggnog to a small bowl and beat with a fork or a whisk until all of the dry ingredient are combined. You can add more powdered sugar or eggnog to get the thickness you would like for your glaze.

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