In a small bowl, mix the milk with the warm water. Then add the yeast and whisk until all the yeast dissolves.

In your stand mixture, cream the butter, sugar, salt and cinnamon together in the bowl.

Scrap the sides down and then beat in the egg. Add the bourbon or dark rum and the eggnog.

Add half the flour and combine. Scrape down the sides of the bowl. Add half the milk/yeast mixture and mix. Scrape down the sides of the bowl. Add the rest of the flour, mix – add the rest of the milk mixture and mix until dough is smooth and a giant ball. Took me about 4-5 minutes.

Press your dough into an ungreased 9×13 inch standard glass baking dish. Cover the dish with plastic wrap and put in a warm place and allow to rise until dough has doubled. About 2½ hours.

Preheat your oven to 350 degrees.

In a small bowl, mix the corn syrup, vanilla and 2 tablespoons of water. Set aside.

In your stand mixer, cream the butter, brown sugar and salt until light and fluffy, about 5 minutes. Scrape down the sides of your mixing bowl and beat in your egg. Add the vanilla extract and the bourbon or dark rum.

Add half the flour and mix. Scrape down the sides of the bowl. Add half the corn syrup mixture and mix. Scrape down the sides. Add the rest of the flour, mix and then add the rest of the corn syrup and mix.

Spoon the mixture over your risen cake and use a spatula to gently spread it in an even layer across the entire top

Bake for 30-35 minutes (could take a little longer); this cake will rise and fall in different areas and have a golden brown top and liquid center when done.

Cool on cooling rack.

Sift powdered sugar on the top across the entire cake. Slice and enjoy!