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1
Grease and lightly flour two 9 x 1 1/2 inch or 8 x 1 1/2 inch round baking pans.
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2
In a medium mixing bowl stir together flour, baking powder, nutmeg, and salt.
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3
Set pans and flour mixture aside.
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4
In a large mixing bowl beat the butter with an electric mixer on medium to high speed about 30 seconds or until softened.
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5
Add the sugar to butter and beat until well combined.
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6
Add the egg yolks, one at a time, beating on medium speed after each addition until combined.
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7
Alternately add flour mixture and eggnog, beating on low to medium speed after each addition just until combined.
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8
Thoroughly wash beaters.
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9
In a medium mixing bowl beat egg whites until stiff peaks form (tips stand straight).
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10
Gently fold the beaten egg whites into the batter.
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11
Pour the batter into prepared pans.
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12
Bake in 350F (180C) oven for 25 to 30 minutes for 9 inch cake pans (30-35 minutes for 8 inch cake pans) or until a wooden toothpick inserted near the center of each cake comes out clean.
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13
Cool cakes in pans on wire racks for 10 minutes.
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14
Remove cakes from pans and completely cool on the wire racks.
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15
Fill and frost with Creamy Eggnog Frosting.
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16
Cover and store in the refrigerator for up to 3 days.
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17
Let stand at room temperature for 30 minutes before serving.
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18
CREAMY EGGNOG FROSTING:
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19
In a medium saucepan combine 23 cup granulate sugar, 3 tablespoons all purpose flour, and 1/4 teaspoon ground nutmeg.
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20
Whisk in 1 cup dairy eggnog.
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21
Cook and stir over medium heat until mixture is thickened and bubbly.
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22
Remove from heat.
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23
Gradually stir hot mixture into 2 beaten egg yolks.
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24
Return mixture to saucepan.
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25
Bring to a gentle boil.
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26
Cook and stir for 2 minutes more.
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27
Rmove from the heat.
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28
Add 1 tablespoon rum (or, add 1 tablespoon milk or eggnog and 1/4 teaspoon rum extract).
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29
Pour mixture into a bowl.
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30
Cover the surface with clear plastic wrap.
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31
Cool to room temperature.
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32
Do not stir.
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33
In a medium mixing bowl beat 1 cup softened butter (no substitutes) with an electric mixer on medium to high speed about 30 seconds or until fluffy.
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34
Add the cooled cooked mixture, one fourth at a time, beating on low speed after each addition until smooth.
