Preheat the oven to 350 degrees F. Lightly spray a bundt cake pan with cooking oil, and lightly sprinkle with flour. This will help you release the cake from the mold once it is baked.

In a stand mixer, cream together the butter, sugar, and pure maple syrup on medium-high speed until well-combined. Add the eggs one-by-one and beat just until the yolk is incorporated (avoid over-beating). Add in the pure vanilla extract.

In a separate bowl, stir together the gluten-free flour, baking powder, cinnamon, nutmeg, ground cloves, and sea salt. Alternate mixing in the flour mixture and eggnog: Pour half of the flour mixture into the stand mixer and mix just until combined.

Pour half of the eggnog into the mixer and mix just until combined. Repeat for remaining flour and eggnog. If adding brandy or rum, pour it in and beat just until combined.

Pour the cake batter into the prepared bundt cake pan. Bake on the center rack of the preheated oven for 50 to 60 minutes, or until cake is deeply brown and tests clean. Remove cake from oven and allow it to cool completely.

Run a butter knife along the edge of the pan to help release the cake from the mold. Turn cake over onto a cake stand or serving dish to release it.

Stir together the ingredients for the glaze in a bowl until well-combined, then drizzle glaze over the cake. Slice and serve!