Jolly Eggnog Cake with Eggnog Buttercream Frosting

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2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
3 eggs, beaten
1 teaspoon vanilla extract
1 cup eggnog
1/2 cup soft butter

Preheat oven to 350 degrees F.

Grease and flour bottoms of
two 9-inch layer pans.

Combine all ingredients in a large
mixing bowl. Blend well at low speed.
Beat 1 minute at a low speed.
Pour into cake pans. Bake at 350 degrees F,
for 25 to 30 minutes, until cake springs
back when touched in center.
Cool and frost center, sides and top with
Eggnog Buttercream Frosting (recipe below).


Eggnog Buttercream Frosting

1/4 cup flour
1/2 teaspoon salt
1 cup eggnog
2/3 cup soft butter
1 cup granulated sugar
1 teaspoon vanilla extract

Combine flour, salt and eggnog in a
small saucepan, mix well. Cook over low heat;
stirring constantly until very thick. Cool.
In a mixing bowl, cream butter gradually;
add sugar, cream well. Add flour / eggnog
mixture and beat until light and fluffy.
Blend in vanilla extract.

Source: Gettysburg Times newspaper, Friday, Nov 6, 1970
 
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