Ingredients
1/2 cup butter, softened1-1/4 cups sugar3 large eggs, room temperature1/2 teaspoon vanilla extract1/2 teaspoon rum extract2 cups all-purpose flour2 teaspoons baking powder1 teaspoon salt1 cup eggnogFROSTING:1/4 cup all-purpose flour1/4 teaspoon salt1-1/2 cups eggnog1 cup butter, softened1-1/2 cups confectioners’ sugar1-1/2 teaspoons vanilla extract Pearlized nonpareils, optional
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into 2 greased 9-in. round baking pans.
Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.
For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature.
In a large bowl, cream butter and confectioners’ sugar until light and fluffy, 5-7 minutes. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and side of cake. If desired, pipe additional frosting for decoration and top with nonpareils. Store in the refrigerator.
