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1
Let butter, eggs and eggnog stand at room temperature 30 minutes.
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2
Grease and flour 10-inch fluted tube pan.
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3
Stir together 2 1/4 cups flour, baking powder and nutmeg.
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4
Toss together fruits, raisins, nuts and 2 tablespoons flour.
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5
Set aside.
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6
In a mixing bowl, beat butter with mixer on medium speed for 30 seconds. Slowly add sugar; beat 10 minutes until fluffy and light.
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7
Add eggs 1 at a time, beating 1 minute after each.
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8
Add flour mixture and eggnog alternately to egg mixture, beating on low speed after each, just until combined.
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9
Do not overbeat.
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10
Stir in 1/4 cup rum or 1/4 cup orange juice and rum extract.
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11
Fold in fruit.
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12
Pour batter into prepared pan.
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13
Bake at 350u00b0 for 50 to 60 minutes or until toothpick inserted in the middle comes out clean.
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14
Cool on wire rack for 15 minutes.
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15
Remove from pan and cool completely. Poke holes in cake.
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16
Soak a 100% cotton cheeses cloth with 1 cup rum or 1/2 cup orange juice.
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17
Wrap in cheesecloth.
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18
Wrap lightly in foil and seal in a plastic storage bag.
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19
Store cake in refrigerator or freezer for 1 to 2 days to mellow flavors.
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20
After 1 day, drizzle with 1/4 cup rum or orange juice.
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21
Rewrap for another day or serve.
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22
Before serving, drizzle with eggnog glaze.
