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 ...