Begin by gathering all your ingredients, ensuring that the unsalted butter, eggs, and eggnog are at room temperature. Preheat your oven to 350°F (175°C) and grease a loaf pan.

In a large mixing bowl, beat the room-temperature unsalted butter and granulated sugar together for about 5-7 minutes until light and fluffy.

Crack in the large eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, freshly grated nutmeg, and ground cinnamon, then set aside.

Gradually fold in the dry mixture to the wet ingredients until just combined without overmixing.

Pour the batter into the prepared loaf pan and bake for about 65-70 minutes until a toothpick comes out clean.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Prepare the glaze by mixing powdered sugar with eggnog until smooth, then drizzle it over the cooled cake.