Sift together flour, baking powder and salt. Set aside.
In a large mixing bowl or standing mixer with paddle attachment; cream butter and sugar until light and fluffy. Add eggs, one at a time, scraping the sides of the bowl after each addition. Add extracts and mix well. Add the shifted dry ingredients to the creamed mixture alternating with the eggnog: beginning and ending with dry ingredients.
Pour into Bundt cake pan sprayed with cooking spray and bake 50 – 60 minutes until a toothpick inserted into the thickest part comes out clean. Allow to cool 15 minutes in pan before turning out and let cool completely before adding the glaze.
Combine all glaze ingredients and spoon over cake allowing the glaze to drizzle down the sides.
This recipe is from the Dan’l Webster Inn at 149 Main Street in Sandwich and also appeared in 2012 November/December issue of Cape Cod LIFE.