Rum and Eggnog Cakes

Preparation : Grease and flour twelve 1-cup miniature fluted tube pans or one 10-inch fluted tube pan. Stir together the 2 1/4 cups flour, baking powder, and nutmeg in a bowl; set aside. Toss together candied fruits, raisins, pecans, and the 2 tablespoons flour; set aside. Beat butter in a mixing bowl with an electric mixer on medium speed for 30 seconds. Slowly add sugar, beating till light and fluffy. Add eggs, one at a time, beating 1 minute after each. Add flour mixture and eggnog alternately to egg mixture, beating on low speed after each addition, just till combined. (Do not overbeat.) Stir in 1/4 cup of the rum or orange juice and rum extract. Fold in fruit mixture. Pour batter into prepared pan(s). Bake in a 350 F oven till a toothpick inserted near center comes out clean, allowing 30 minutes for small pans or 55 to 60 minutes for large pan. Cool in pan on a wire rack for 10 minutes for small pans and 15 minutes for large pan. Remove from pan; cool completely on wire rack. Poke Holes in cake with a toothpick. Soak 100 percent cottom cheesecloth with rum or orange juice, using 1 cup of the rum or juice for small cakes and 1/2 cup of the rum or juice for large cake. Wrap cake in rum or orange juice-moistened cheesecloth. Wrap tightly in foil or seal in plastic storage bags. Store cake in freezer or in the refrigerator for 1 to 2 days to mellow flavors. After 1 day, drizzle with the remaining 1/4 cup of the rum or orange juice. Rewrap for another day, or serve. Drizzle with Eggnog Glaze; let dry about an hour before serving. Garnish with candied cherries, if desired. Eggnog Glaze: Stir together ingredients. Add additional eggnog, on teaspoon at a time, till icing is of glazing consistency.