Cake:

In a small bowl, combine dried blueberries, dried cherries, dried cranberries, and 2 tablespoons brandy or rum. Soak for 15 minutes. 

Preheat oven to 325. Grease and flour a bunt pan. 

Sift together the flour, baking powder, salt, and nutmeg; set aside.

In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

Beat in the flour mixture alternately with the eggnog, mixing just until incorporated. Fold in soaked fruit mixture. 

Spread batter into prepared pan. Bake for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack.

Glaze:

In a small bowl, mix together brandy or rum, water, and 3/4 cup sugar.

With pastry brush, brush entire surface of cake with glaze. Cool completely before serving.