Preheat the oven to 350°F/180°C.
Lightly grease the bundt pan and set aside. In a medium bowl, sift together flour, baking powder, soda, nutmeg, cinnamon, and salt. Set aside.
In a medium bowl, with an electric mixer set at medium/high speed, cream together the butter and sugars until mixture is light and fluffy. Add in the eggs one at a time until fully blended. Reduce the mixer to low speed and add the eggnog, vanilla extract and rum. Slowly add in the flour mixture until completely combined. Pour the batter into the bundt pan.
Bake for 50-60 minutes until a toothpick inserted into the middle comes out clean.
Let the cake cool for 10 minutes before inverting it onto a wire rack to cool to room temperature before icing.
Place the sugar and water in a small saucepan over high heat. Stir to combine and heat over high until the sugar syrup reaches Preheat the oven to 240°F/155°C on a candy thermometer.
While the sugar is cooking, beat the egg whites and cream of tartar with a mixer until soft peaks start to form. Slowly add in the sugar syrup and whip on high speed until thick, fluffy peaks form.
Frost cake by spreading dollops of the icing around the top and sides. Spread evenly. Then add more spoonfuls of icing on top and use the back of the spoon to create the snowy peaks by touching lightly and lifting.
Store in the refrigerator until ready to serve.
Preheat the oven to 350°F/180°C.
Lightly grease the bundt pan and set aside. In a medium bowl, sift together flour, baking powder, soda, nutmeg, cinnamon, and salt. Set aside.
In a medium bowl, with an electric mixer set at medium/high speed, cream together the butter and sugars until mixture is light and fluffy. Add in the eggs one at a time until fully blended. Reduce the mixer to low speed and add the eggnog, vanilla extract and rum. Slowly add in the flour mixture until completely combined. Pour the batter into the bundt pan.
Bake for 50-60 minutes until a toothpick inserted into the middle comes out clean.
Let the cake cool for 10 minutes before inverting it onto a wire rack to cool to room temperature before icing.
Place the sugar and water in a small saucepan over high heat. Stir to combine and heat over high until the sugar syrup reaches Preheat the oven to 240°F/155°C on a candy thermometer.
While the sugar is cooking, beat the egg whites and cream of tartar with a mixer until soft peaks start to form. Slowly add in the sugar syrup and whip on high speed until thick, fluffy peaks form.
Frost cake by spreading dollops of the icing around the top and sides. Spread evenly. Then add more spoonfuls of icing on top and use the back of the spoon to create the snowy peaks by touching lightly and lifting.
Store in the refrigerator until ready to serve.
