• Preheat oven to 350F/180C. Butter and flour a 6-cup bundt pan. Make sure to grease all the nooks and corners of the bundt pan especially if using a fancy one.
• In a bowl, whisk together the flour, baking powder, and salt. Set aside.
• In another large bowl, beat the eggs. Add the sugar, eggnog, oil, and vanilla extract and mix until combined. No need for a mixer to do this; a sturdy whisk should do. I made this without using one and it came out fine.
• Slowly add the flour to the eggnog mixture mixing everything just until blended. Fold in the chopped cranberries (previously mixed with flour) and whatever remaining flour and the chocolate chips.
• Transfer to the bundt pan ensuring every corner is properly filled. Smooth out the surface of the batter. Tap the cake on the countertop to release any remaining air bubbles (to prevent the cake from falling). Bake in the preheated oven for 40-50 minutes or until a tester inserted in the center comes out clean.
• Leave it to cool in the bundt for about 10 minutes. Release the cake onto a rack to cool completely. Glaze the cake if desired.

For the glaze:

• In a medium bowl, combine all the ingredients for the glaze. Mix well until you reach a glaze consistency. Drizzle the glaze all over the cake. Enjoy!