Preparation:
Grease and lightly flour two 9x1 1/2 inch or 8x1 1/2 inch round baking pans. Stir together flour, baking powder, nutmeg, and salt in a medium mixing bowl. Set pans and flour mixture aside.
Beat butter or margarine in a large mixing bowl with an electric mixer on medium speed for 30 seconds or till softened. Add sugar; beat well. Add egg yolks, one at a time, beating after each addition, till combined. Alternately add flour mixture and eggnog, beating after each addition, just till combined.
Wash beaters thoroughly. Place egg whites in a medium mixing bowl; beat with an electric mixer on medium-high speed till stiff peaks from (tips stand straight). Gently fold egg whites into the batter. Pour mixture into prepared pans.
Bake in a 350 F oven for 25 to 30 minutes for 9-inch cake pans or 30 to 35 minutes for 8-inch pans or till a wooden toothpick inserted near the centers comes out clean. Cool cakes in pan on wire racks for 10 minutes. Remove cakes from pans; cool completely. Fill and frost with Creamy Eggnog Frosting. Garnish with Sugared Cranberries, if desired.
Creamy Eggnog Frosting: Combine 2/3 cup granulated sugar, 3 tablespoons all-purpose flour, and 1/4 teaspoon ground nutmeg in a medium saucepan. Add 1 cup dairy eggnog. Cook and stir over medium heat till mixture is thickened and bubbly. Remove from heat. Gradually stir hot mixture into 2 beaten egg yolks. Return mixture to saucepan. Bring to a gentle boil; cook and stir 2 minutes more. Remove from heat. Add 1 tablespoon rum (or 1 tablespoon milk or eggnog and 1/4 teaspoon rum extract). Pour mixture into a bowl. Cover with clear plastic wrap. Cool to room temperature without stirring. Beat 1 cup softened butter in a medium bowl with an electric mixer on medium to high speed about 30 seconds or till fluffy. Add cooled cooked mixture, one-fourth at a time, beating on low speed after each addition, till smooth.
Sugared Cranberries: Dip cranberries, as desired, in lightly beaten egg white, then roll in granulated sugar. Set aside to dry. |
