Ingredients Jump to Instructions ↓

  1. --PHILLY.INQUIRER-- 2 c Cake flour;sifted

  2. 2 ts Baking powder

  3. 1/2 ts Nutmeg; ground

  4. 1/4 ts Baking soda

  5. 1/4 ts Salt

  6. 1/4 lb Butter; softened

  7. 1 stick

  8. 1 c Sugar

  9. 2 lg Eggs

  10. 1/2 c Orange juice

  11. 1/2 c Light rum

  12. 1 1/2 ts Grated orange peel

  13. 1 ts Vanilla extract

  14. --EGGNOG CREAM FILLING-- Next recipe

  15. --CHOCOLATE BITTERSWEET-- Frosting,next recipe

  16. 3/4 cup of the sugar until fluffy.Seperate eggs and add the yolks to the butter; beat well.Blend orange juice with

  17. 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

  18. 1/4 cup of sugar until stiff but not dry. Fold the whipped egg white into the batter... Turn the batter into two buttered

  19. 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

  20. 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

  21. 1 four layer cake... --


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