Preheat oven to 325°F. Grease a bundt pan and set aside.

Whisk together flour and baking soda in a medium bowl.

In a stand mixer, cream butter until smooth. Add sugar and beat until light and fluffy.

Add eggs one at a time, mixing well after each addition. Stir in vanilla.

With the mixer on low, alternate adding the flour mixture and the ponche de crème in three additions: ⅓ of the flour → ½ of the ponche de crème → ⅓ of the flour → remaining ponche de crème → remaining flour.

Pour batter into the prepared pan and smooth the top.

Bake for 60–70 minutes, or until the cake pulls away from the sides and a toothpick inserted comes out clean (or internal temp reaches ~210°F).

Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

In a bowl, whisk together the confectioners’ sugar, milk, and heavy cream until smooth.

Stir in ponche de creme. Adjust consistency with additional milk, ½ tablespoon at a time, if needed.

Drizzle glaze over completely cooled cake.