For the cake
2 teaspoons unsalted butter, softened

1 cup grape seed or vegetable oil

2 cups granulated sugar

1-1/4 cup of your favorite eggnog (I used Knudsen, from the refrigerator)

1/2 cup sour cream

2 tablespoons dark rum

1 tablespoon vanilla extract

3 large eggs

1/3 cup poppy seeds

3 cups all-purpose flour

1-1/4 teaspoon baking powder

3/4 teaspoon sea salt

1/2 teaspoon nutmeg

For the glaze:
1-1/2 tablespoons of your favorite eggnog (I used Knudsen, from the refrigerator)

1 teaspoon unsalted butter, melted

2 teaspoons dark rum

1/4 teaspoon nutmeg

1/8 teaspoon sea salt

1 cup powdered sugar