Eggnog & Sour Cream Bundt Cake with Sugared Captain Morgan Rum Glaze

For the cake:
3 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
8 ounces unsalted butter, room temperature
1 1/2 cups sugar
1 1/2 cups brown sugar
3 large eggs (or 4 medium)
1/2 cup sour cream
2 teaspoons vanilla extract
1 cup eggnog
For the Glaze:
3/4 cup sugar
2 hefty tablespoons Captain Morgan Spiced Rum
2 tablespoons water
Grease the bundt pan using either butter or shortening.  Add about 2 tablespoons of flour to the pan and dust thoroughly.  
Sift together the flour, baking powder, salt, nutmeg, and cinnamon.  Whisk to combine.
Add the butter and sugars to the bowl of a stand up mixer (hand mixer ok) and beat together for about 3 minutes until light and creamy.  Add eggs one at a time, beating well after each addition.  Add sour cream and vanilla and beat until incorporated.  Add the flour in 4 separate additions, alternating with the eggnog, starting and ending with the flour.  Scrape down the sides of the bowl with a rubber spatula after each addition. 
Transfer batter to the prepared pan and smooth the top with a spatula.  If you're using a 10-cup bundt pan, bake the extra cake batter in a smaller tin or muffin pan if you prefer.
Bake for 55-60 minutes until golden brown and a toothpick inserted into the middle of the cake comes out clean.  Remove from oven and cool pan on a wire rack for 10 minutes.  Invert pan onto plate and remove cake from pan.  Transfer cake back to the wire rack.
While the cake is still warm, prepare the glaze.  Combine the sugar and water in a microwave safe bowl.  Heat for one minute and stir.  Add rum and stir (mixture will still be granulated).   Using a pastry brush, evenly coat the entire cake with the glaze. 
Allow glaze to harden at room temperature for about an hour.  Slice an enjoy!
recipe adapted from Baking for All Occasions by Flo Braker