++ Generously grease and flour a 12-cup Bundt pan.
++ Preheat oven to 350 F.
++ Cream butter until fluffy (about 2 min).
++ Gradually add sugar, beating 5 to 7 minutes.
++ Add eggs, one at a time, beating each just until yellow disappears.
++ Combine flour, baking powder, and salt in separate bwol.
++ Mix half of flour mixture into butter mixture, until just blended.
++ Mix 1 c of eggnog to butter mixture, until just blended.
++ Mix remaining flour mixture into butter mixture, until just blended.
++ Stir in vanilla and, if desired, brandy.
++ Pour half of batter into prepared pan.
++ Stir spices into remaining batter.
++ Spoon spice batter over plain batter.
++ Swirl batters slightly together, using a knife.
++ Bake for 50 to 55 minutes (until a long wooden pick inserted in center comes out clean).
++ Cool in pan on a wire rack 15 minutes.
++ Remove from pan by inverting to wire rack and finish cooling on wire rack.
++ Place cake on a cake plate.
++ Combine 1 cup powdered sugar and whipping cream, stirring until smooth.
++ Drizzle glaze over cake.