Creamy Eggnog Cake with Rum Flavor

Instructions

1. 1

   Preheat oven to 350°F. In a large bowl, cream the softened butter and sugar until light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and rum extracts.

2. 2

   In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the eggnog, beating well after each addition. Pour the batter into two greased 9-inch round baking pans.

3. 3

   Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

4. 4

   For the frosting, in a small saucepan, whisk together the flour and salt. Gradually stir in the eggnog until smooth. Bring the mixture to a boil over medium heat, whisking constantly, and cook until thickened, about 2 minutes. Allow the eggnog mixture to cool to room temperature.

5. 5

   In a large bowl, cream the softened butter and confectioners' sugar until light and fluffy, about 3-4 minutes. Gradually beat in the cooled eggnog mixture and vanilla until the frosting is smooth. Spread the frosting between the cake layers and over the top and sides of the cake. If desired, pipe additional frosting for decoration and top with pearlized nonpareils. Store the cake in the refrigerator.