Ingredients

• Cake
  • 3 cups cake flour (or 2.5 cups flour and 1/2 cup arrowroot)
  • 1.5 cups sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 cup butter (chilled)
  • 1 cup eggnog
  • 1/2 cup milk
  • 2 TBSP oil
  • 2 tsp rum extract
  • 3 eggs
• Frosting
  • 1 cup butter (room temp)
  • 3 cups powdered sugar
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp rum extract
  • 2 TBSP milk

Directions

• Cake
  • Preheat the oven to 325 degrees
  • Grease and flour two 8″ round cake pans
  • In a mixing bowl, combine the flour, sugar, baking powder, salt, nutmeg and cinnamon
  • Combine the eggnog, milk, oil, rum extract, and eggs in another bowl. Mix well with a whisk and set aside
  • Cut your almost chilled butter into chunks. Turn your mixer on low and slowly add the butter to your dry ingredients. Mix on medium until all the flour is coated with the butter and the mixture is crumbly with a sand-like texture
  • Pour in about a third of the liquid mixture. Mix on low to medium until combined. About 30 seconds.
  • Pour in the last of the liquid mixture and mix again until combined. Don’t overmix the batter. You don’t want to mix for several minutes. Only mix until the ingredients are well combined
  • Pour into prepared pans and bake for approximately 50-55 minutes
  • Cake layers are done when the sides start pulling away from the pan, and a toothpick inserted into the middle comes out with a few crumbs still on it
  • Set the cake pans on wire racks to cool for ten minutes, then turn the cakes out onto the racks and let them cool out of the pans entirely before adding the buttercream
• Frosting
  • Cream the butter well with an electric mixer on medium speed
  • Add in three cups of confectioner’s sugar and beat on low until incorporated and then medium until well mixed
  • Add two tablespoons of milk and the last three cups of confectioner’s sugar and beat on low, then on medium until well mixed
  • Add another tablespoon of milk and the vanilla paste or extract, rum extract, nutmeg, and salt, then beat on medium until well mixed
  • Now, check the consistency. If it is too thick, add another tablespoon or two of milk. If it’s too thin, add another cup of confectioner’s sugar
  • Once you reach the consistency desired, beat on medium speed for a minute or two until fluffy

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Recipe: I scream for buttercream