3 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1 1/2 cups butter, softened

2 cups granulated sugar

1 tsp pure rum extract

1 tsp pure vanilla extract

6 large eggs

1 cup prepared eggnog

Preheat the oven to 350°. Move the oven rack to the lower ⅓ of the oven. Grease and flour a tube or bundt pan or spray with baking spray. Set aside.  Sift together the flour, baking powder, salt, nutmeg and cinnamon.  In the bowl of a stand mixer, cream the butter, then gradually add the sugar. Add the rum and vanilla extracts. Beat for 2-3 minutes until combined.  Add the eggs one at a time beating well after each addition.  Add the sifted dry ingredients alternately with the eggnog. Beginning and ending with flour. After all have been added, increase the speed of the mixer and beat for around 1 minute. Stop and scrape the sides of the bowl as needed.  Spread evenly into the prepared pan. Bounce the pan on the counter a few times to release trapped air bubbles.  Place in the lower third of the oven and bake for 1 hour 10-15-minutes or until a cake tester shows moist crumbs. Lay a piece of aluminum foil on top to prevent over browning, if needed.  Cool in the pan then remove onto a cooling rack to cool completely.  Drizzle with rum eggnog glaze or dust with powdered sugar and nutmeg.  Store chilled.