Grease and flour a Bundt pan; set aside. Preheat oven to 350 F.
Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar followed by the eggs, 1 at a time.
Combine flour, baking powder, and salt. Add to butter mixture alternately with 1 cup eggnog, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Add vanilla, cinnamon, nutmeg, all spice, and cloves. Mix until just combined.
Pour batter into prepared pan. Bake at 350 F for 50 to 55 minutes (mine takes 60 minutes) or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan and continue to cool on wire rack.
Dust cake with powdered sugar or ice with amaretto icing.
ICING: Combine 1 cup powdered sugar and whipping cream, stirring until smooth. Add amaretto (SLOWLY!) 1 tsp at a time until flavor and consistency are ideal. If it’s too thick, add more amaretto, or cream if amaretto is flavorful enough. If it’s too thin, add powdered sugar. I usually end up using 3 T of cream, 1 1/2 T of amaretto and 1 cup of powdered sugar.