EGGNOG POUND CAKE Scant ½ c. currants 2 Tbs. dark rum or water, at room temperature 3 c. all-purpose flour, plus more for the pan 2 tsp. baking powder ¼ tsp. salt ¼ tsp. nutmeg, preferably freshly grated 8 oz. unsalted butter, at room temperature, plus more for the pan 2 c. granulated sugar 3 large eggs, lightly beaten 1 c. refrigerated eggnog, at room temperature 1 tsp. vanilla extract Rum Glaze ¾ c. granulated sugar 2 Tbs. dark rum 2 Tbs. water Center a rack in the oven and preheat the oven to 350°F.  or, if  the pan has a dark finish, 325°F. Butter a 10x3 inch bundt pan or a 10x4¼ inch tube pan,  then flour it, tapping out any excess flour. In a small bowl, combine the currants and rum.  Let soak for 15 minutes. Sift together the flour, baking powder, salt, and nutmeg. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until creamy and smooth, 30 to 45 seconds. Add the sugar in a s...