Recipe By : Unknown Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/3 c All-purpose flour
1 tb Baking powder
1/2 ts Nutmeg
1/4 ts Salt
2/3 c Butter -- softened
1 1/2 c Granulated sugar
3 Egg yolks
1 c Eggnog
3 Egg whites
Creamy Eggnog Frosting:
2/3 c Granulated sugar
3 tb All-purpose flour
1/4 ts Nutmeg
1 c Eggnog
2 Egg yolks -- beaten
1 tb Rum -OR-
1 ts Rum extract -- plus:
1 tb Milk or eggnog
Grease and lightly flour two 9 x 1-1/2" or 8 x 1-1/2" round baking
pans. In a medium mixing bowl stir together flour, baking powder,
nutmeg, and salt. Set pans and flour mixture aside.
In a large mixing bowl beat the butter with an electric mixer on
medium to high speed about 30 seconds or until softened.
Add the sugar to butter and beat until well combined. Add the egg
yolks, one at a time, beating on medium speed after each addition
until combined. Alternately add flour mixture and eggnog, beating on
low to medium speed after each addition just until combined.
Thoroughly wash beaters. In a medium mixing bowl beat egg whites
until stiff peaks form and tips stand straight. Gently fold the
beaten egg whites into the batter.
Pour the batter into prepared pans. Bake in 350°F oven for 25 to
30 minutes for 9" cake pans or 30 to 35 minutes for 8" cake pans, or
until a wooden toothpick inserted near the center of each cake comes
out clean. Cool cakes in pans on wire racks for 10 minutes. Remove
cakes from pans and completely cool on the wire racks. Fill and frost
with Creamy Eggnog Frosting. Cover and store in the refrigerator for
up to 3 days. Let stand at room temperature for 30 minutes before
serving.
Yield: 12 Servings
Creamy Eggnog Frosting:
In a medium saucepan combine 2/3 cup granulate sugar, 3 tb all
purpose flour, and 1/4 ts ground nutmeg. Whisk in 1 cup eggnog. Cook
and stir over medium heat until mixture is thickened and bubbly.
Remove from heat. Gradually stir hot mixture into 2 beaten egg yolks.
Return mixture to saucepan. Bring to a gentle boil. Cook and stir
for 2 minutes more. Remove from the heat. Add 1 tb rum or 1 ts rum
extract plus 1 tb milk or eggnog. Pour mixture into a bowl. Cover the
surface with clear plastic wrap. Cool to room temperature. Do not
stir. In a medium mixing bowl beat 1 cup softened butter with an
electric mixer on medium to high speed about 30 seconds or until
fluffy. Add the cooled cooked mixture, 1/4th at a time, beating on
low speed after each addition until smooth.
Notes:
To make sugared cranberries, dip cranberries in a lightly beaten egg
white, then roll in granulated sugar. Set aside to dry.
