Eggnog Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: EGGNOG CAKE
Categories: Cakes
Yield: 10 Servings

------------------------------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......

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