* Exported from MasterCook * Eggnog Layer Cake 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. - - - - - - - - - - - - - - - - - -