Title: Eggnog Cream Cake
Categories: Cake
Yield: 1 Servings
| 2 | c | All-purpose flour |
| 3 | ts | Double acting baking powder |
| 1 | ts | Salt |
| 1/2 | ts | Nutmeg |
| 1 1/2 | c | Whipping cream |
| 3 | | Eggs |
| 1 1/2 | c | Sugar |
| 2 | ts | Rum flavoring |
| | | Nutmeg |
| | | Rum cream frosting; recipe |
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, 1/4 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.