Preheat the oven to 350ºF. Butter and dust with flour a 9 x 13-inch baking dish. Line the bottom of the dish with parchment paper and oil or butter the top of the paper.

Sift together the flour blend, baking powder, and salt; set aside.

In the bowl of your mixer, beat the butter and sugar until light and fluffy, scraping the sides and bottom of the bowl as needed.

Add the eggs, one at a time, beating until thoroughly blended after each addition. Pour in the vanilla along with the last egg.

Add one-third of the dry mixture at a time, alternating with only 1/2 cup eggnog (1/3 of the flour mixture, 1/2 cup eggnog, 1/3 flour mixture, 1/2 cup eggnog, 1/3 flour mixture). Scrape the sides of the bowl as needed.

Transfer the batter to the prepared dish and bake 50 to 60 minutes and until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack to cool completely.

Turn the pan upside down, turning the cake onto a serving dish and poke several holes in the cake with a fork,

Add some of the remaining 2-1/2 cups eggnog to a squeeze bottle (a clean, empty mustard or ketchup bottle will do as will a baster with an injecting needle. Fill the holes in the cake with eggnog and pour the remainder on top. Allow the cake to absorb the eggnog for a few minutes.

Serve as is or topped with whipped cream. If you use whipped cream grate a little fresh or powdered nutmeg on top for garnish and flavor.