------------------------------PHILLY.INQUIRER------------------------------
2 c Cake flour; sifted
2 ts Baking powder
1/2 ts Ground nutmeg
1/4 ts Baking soda
1/4 ts Salt
1/2 c Butter; softened (1 stick)
1 c Sugar
2 lg Eggs
1/2 c Orange juice
1/2 c Light rum
1-1/2 ts Orange peel; grated
1 ts Vanilla extract
----------------------------EGGNOG CREAM FILLING----------------------------
Next recipe
---------------------------CHOCOLATE BITTERSWEET---------------------------
Frosting, next recipe
Sift flour, with baking powder, nutmeg, baking soda, and salt. Set
aside. Preheat oven to 350°F. In a large bowl, cream butter with
3/4 cup of the sugar until fluffy. Separate eggs and add the yolks
to the butter; beat well. Blend orange juice with 1/4 cup of the
rum, orange peel and vanilla extract. Add the orange juice mixture
to the butter, alternating additions with the reserved flour
mixture. Beat the egg whites until soft peaks form; gradually beat
in the remaining 1/4 cup of sugar until stiff but not dry. Fold
the whipped egg white into the batter. Turn the batter into two
buttered 8" or 9" round cake pans lined on the bottom with wax
paper. Bake for 25 minutes or until cake tester inserted into
center of cake come out clean. Let cake cool in pan for 5 minutes.
Invert onto a wire rack. Peel off paper liner; let cool throughly.
To assemble cake: With a long slicing knife, split each layer in
half horizontally. Sprinkle each of the four layers with 2 tb of
the remaining rum. Spread Eggnog Cream Filling between the layers
as you stack them. Frost the top and sides of the cake with
Chocolate Bittersweet Frosting. If desired, sprinkle chopped
walnuts around the side of the cake.
