Eggnog Cake

--PHILLY.INQUIRER

-- 2 c Cake flour;sifted

2 ts Baking powder

1/2 ts Nutmeg; ground

1/4 ts Baking soda

1/4 ts Salt

1/4 lb Butter; softened [1 stick]

1 c Sugar

2 lg Eggs

1/2 c Orange juice

1/2 c Light rum

1 1/2 ts Grated orange peel

1 ts Vanilla extract

EGGNOG CREAM FILLING

Next recipe

---CHOCOLATE BITTERSWEET
--- Frosting,next recipe

--IRWIN E.SOLOMON

-- Sift flour,with baking powder,nutmeg,baking soda,and salt.Set aside. Preheat oven to 350~. In a large bowl,cream butter with 3/4 cup of the sugar until fluffy.Seperate eggs and add the yolks to the butter; beat well.Blend orange juice with 1/4 cup of the rum,orange peel and vanilla extract.Add the orange juice mixture to the butter,alternating additions with the reserved flour mixture.Beat the egg whites until soft peaks form; gradually beat in the remaining 1/4 cup of sugar until stiff but not dry. Fold the whipped egg white into the batter.... Turn the batter into two buttered 8" or 9" round cake pans lined on the bottom with wax paper.Bake for 25 minutes or until cake tester inserted into center of cake come out clean.Let cake cool in pan for 5 minutes.Invert onto a wire rack.Peel off paper liner; let cool throughly. To assemble cake:With a long slicing knife,split each layer in half horizontally.Sprinkle each of the four layers with 2 tbls. of the remaining rum.Spread Eggnog Cream Filling between the layers as you stack them.Frost the top and sides of the cake with Chocolate Bittersweet Frosting.If desired,sprinkle chopped walnuts around the side of the cake. Makes 1 four layer cake......
-