Preheat oven to 375°. Grease a bundt pan with butter or Crisco and dust with flour.
Cream together butter and sugar. Add egg yolks.
Sift together dry ingredients. Add to creamed mixture alternately with egg nog.
Note: If you typically make your cakes from a mix, be aware that this batter is much thicker. This is what it looks like before the egg whites are folded in - almost like a very soft cookie dough.
In a separate bowl, beat egg whites until they form soft peaks, and fold into batter. Once the whipped egg whites are folded in, spread the batter into your prepared bundt pan. Give the pan a couple of good taps on the counter to make sure all those little ridges are filled in.
Bake 50-55 minutes, or until tester comes out clean. Top of cake will crack. Remove from oven and cool in pan 10 minutes before turning out.
Combine sugar, butter, water and nutmeg in a small saucepan. Bring to a boil and boil 5 minutes, stirring constantly.
Remove from heat and stir in rum and brandy, or flavoring and apple juice. Glaze will be very thin.
Invert cake onto rack. Prick top of cake with a long fork or skewer at 1-inch intervals.
To glaze, start with very warm glaze and a very warm cake. The glaze will be very thin when you start, but will thicken slightly as you go. Use a pastry brush and take your time, or all the glaze will run off. I usually glaze a layer and then wait a minute and glaze again, repeating until all the glaze is gone.
Let cake sit at room temperature for 2-4 hours before serving.
If you are concerned about the alcohol being in your finished cake, don't be. It will all boil off immediately when you add it to the boiling hot glaze mixture. In fact, when you do this, stand back a little or the alcohol cloud from the burn-off may sting your eyes. (Voice of experience.)
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.