Eggnog bundt cake with eggnog glaze

Heat the oven to 350F.

Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a large bowl and set aside.

Beat the room temperature butter in the stand mixer with the paddle.

Add the granulated and light brown sugar and mix on medium three to four minutes until light and fluffy, scraping down.

With the mixer on low, add the eggs one at a time, cracking each into a bowl first and scraping down halfway.

Mix in the vanilla.

Combine the eggnog and rum to one and a quarter cups altogether.

On low, add a third of the dry mixture, then half the eggnog, alternating and finishing with the dry; stop before it is fully mixed.

Finish by hand with a spatula, folding until streak free with no liquid pockets.

Prepare a 12 cup bundt pan with baking spray, getting into every nook.

Transfer the batter in, shimmy it level and tap out the air bubbles.

Bake at 350F for about an hour, until a skewer in the centre comes out clean.

For the glaze, mix the confectioners' sugar, eggnog, dark rum and cooled melted butter until smooth.

Spoon the glaze over the cooled cake to let it drip, then garnish with nutmeg.