• Preheat the oven to 350℉/177℃.
• Whisk together the flour, baking powder, baking soda, spices, and salt and set aside.
  3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon kosher salt
• Beat the eggs and egg whites in the bowl of a stand mixer over medium high speed for 3 minutes.
  2 large eggs, 2 large egg whites
• Add the sugar, vegetable oil, butter and vanilla and beat on medium speed for one minute. Scrape down the sides.
  1½ cups granulated sugar, ¼ cup canola oil, ¼ cup unsalted butter, 2 teaspoons vanilla paste or extract
• Add the sour cream and mix on medium low until combined.
  ½ cup full-fat sour cream
• Add half of the flour mixture and mix on medium low speed while drizzling in half of the eggnog. Scrape down the sides and repeat with the remaining flour and eggnog.
  1¼ cup eggnog
• Mix in the alcohol until just combined.
  1-2 oz rum or bourbon
• Grease and sugar the sides of a bundt pan. Be sure to tap the sugar around the pan and dump out any extra.
  ¼ cup granulated sugar
• Pour the batter evenly around the prepared bundt pan then bake the cake for 40-50 minutes until a toothpick or skewer come out of the center clean with a few moist crumbs, but no wet batter.
• Cool for 15 minutes on a wire rack, then flip onto a serving platter and allow to cool completely, about 1 hour.

Eggnog Glaze

• Sift the powdered sugar into bowl, then whisk together the powdered sugar, eggnog, and vanilla until a thick but pourable consistency forms. Add half of the eggnog at first, adding a bit more at a time until a thick drizzling consistency forms.
  2 cups powdered sugar, 1 teaspoon vanilla paste or extract, ⅓ cup eggnog
• Pour or spoon over the cake, then top with a sprinkle of ground cinnamon or nutmeg, if desired.