Recipe: Jolly Eggnog Cake with Eggnog Buttercream Frosting (1970)

JOLLY EGGNOG CAKE
WITH EGGNOG BUTTERCREAM FROSTING

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
3 eggs, beaten
1 teaspoon vanilla extract
1 cup eggnog
1/2 cup soft butter
Eggnog Buttercream Frosting (recipe follows)

Preheat oven to 350 degrees F. Grease and flour bottoms of two 9-inch layer pans.

Combine all ingredients in a large mixing bowl. Blend well at low speed. Beat 1 minute at a low speed. Pour into cake pans.

Bake at 350 degrees F for 25 to 30 minutes, until cake springs back when touched in center. Cool.

Frost center, sides and top with Eggnog Buttercream Frosting.

EGGNOG BUTTERCREAM FROSTING

1/4 cup flour
1/2 teaspoon salt
1 cup eggnog
2/3 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract

Combine flour, salt and eggnog in a small saucepan, mix well. Cook over low heat; stirring constantly until very thick. Cool.

In a mixing bowl, cream butter gradually; add sugar, cream well. Add flour / eggnog mixture and beat until light and fluffy. Blend in vanilla extract.

Source: Gettysburg Times newspaper, Friday, Nov 6, 1970