Eggnog cream cake

Yield: 1

Measure Ingredient
2 cups All-purpose flour
3 teaspoons Double acting baking powder
1 teaspoon Salt
½ teaspoon Nutmeg
1½ cup Whipping cream
3 \N Eggs
1½ cup Sugar
2 teaspoons Rum flavoring
\N \N Nutmeg
\N \N Rum cream frosting; recipe

Sift together flour, baking powder, salt and nutmeg. Set aside. Beat whipping cream in a large bowl until stiff. Add eggs, one at a time, beating well after each egg. Add sugar, gradually, beating until well blended. Add rum flavoring. Fold in dry ingredients, gently, ¼ at a time, until all dry particles disappear. Put into two 9" round layer pans, well greased and lightly floured on the bottoms. Bake @ 350 degrees for 25 to 35 minutes. Cool. Spread frosting between layers and on top. Garnish with nutmeg. Refrigerate until serving time.

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