Eggnog cream cake
1
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 3 | teaspoons | Double acting baking powder |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Nutmeg |
| 1½ | cup | Whipping cream |
| 3 | Eggs | |
| 1½ | cup | Sugar |
| 2 | teaspoons | Rum flavoring |
| Nutmeg | ||
| Rum cream frosting; recipe | ||
Directions
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.