Eggnog Cake

Eggnog Cake 1/2 cup sugar 1 cup brown sugar 1 cup canola oil 1 cup eggnog 3 eggs 1 Tablespoon rum extract 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 2 1/2 cups flour For the glaze 1 1/4 cups powdered sugar 3 Tablespoons eggnog dash of nutmeg mini chocolate chips for garnish, if desired Preheat the oven to 325 degrees. Spray a 10 inch bundt pan with nonstick baking spray. In a large mixing bowl, beat the sugars, oil, eggnog, eggs, and extract until well combined. Stir together the baking powder, baking soda, salt, nutmeg, cloves, and flour. Slowly beat the flour mixture into the egg mixture. Do not over beat. Gently spoon the batter into the prepared pan. Bake for 55 minutes. Cool in the pan for 10-15 minutes before flipping the cake out onto another plate. If needed, level the bottom of the cake with a sharp knife before placing on a serving tray. Stir together the glaze ingredients. Spoon over the top slowly. Let set for a few minutes. Top with mini chocolate chips if desired. Cut into 14 slices.