Rum-Glazed Eggnog Cake

Just like a cup of eggnog... only more so!
Cake
3/4 cup (1 1/2 sticks) unsalted butter, softened but not melted
1 cup sugar
1/4 teaspoon eggnog flavor
1/2 teaspoon salt
1 teaspoon baking powder
3 large eggs
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup eggnog or light cream or milk
2 tablespoons rum or brandy (optional)

Glaze
1/2 cup sugar
2 tablespoons rum or brandy
1 tablespoon water
1 to 2 drops eggnog flavor or 1/4 teaspoon nutmeg
Cake,: In a large bowl, beat together the butter, sugar, flavor, salt, and baking powder until light and fluffy, about 4 to 5 minutes on medium speed. Add the eggs one at a time, beating after each addition until the batter looks fluffy.

Beat in half of the flour, then half of the eggnog or cream. Scrape the bottom and sides of the mixing bowl. Add the remaining flour and liquids, beating well.

Grease the cups of a mini-bundt pan, or a 9-inch (10-cup) bundt-style or tube pan. Spoon all the batter into the bundt-style pan, or divide it among the mini-bundts. Lift the pan several inches above the counter and drop it to the counter; repeat. This will eliminate any large air pockets or bubbles.

Bake the cake in a preheated 325°F oven for 26 to 30 minutes (for the mini-bundts), or about 45 minutes (for the full-sized cake), or until a cake tester inserted into the center comes out clean. Cool for 10 minutes in the pan, then turn the cake out onto a wire rack.

Glaze: Stir together the sugar, liquor, water, and flavor in a saucepan, heating until the sugar dissolves. Brush the cake with the glaze while it's still warm, let it soak in for a minute or two, then brush on any remaining glaze. Cool completely. Sprinkle with confectioners' sugar just before serving. Yield: one full-sized or six mini cakes.