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Ingredients
- 1/2 cup butter, softened
- 1-1/4 cups sugar
- 3 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup eggnog
- FROSTING:
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1-1/2 cups eggnog
- 1 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- Pearlized nonpareils, optional
Directions
- 1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into 2 greased 9-in. round baking pans.
- 2. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.
- 3. For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature.
- 4. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and side of cake. If desired, pipe additional frosting for decoration and top with nonpareils. Store in the refrigerator.
Nutrition Facts
1 piece: 372 calories, 20g fat (12g saturated fat), 104mg cholesterol, 417mg sodium, 44g carbohydrate (30g sugars, 0 fiber), 5g protein.
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