In a small bowl, combine dried blueberries, dried cherries, dried cranberries and 2 tablespoons brandy. Soak for 15 minutes.
Preheat oven to 170 degrees C. Grease and flour a 25cm ring tin. 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 in the preheated oven for 55 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes then turn out onto a wire rack.
In a small bowl, mix together brandy, water and 3/4 cup sugar. With pastry brush, brush entire surface of cake with glaze. Cool completely before serving.