The Battered Body

The Diva’s Eggnog Cake

2 cups cake flour

21⁄2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground nutmeg

11⁄3 cups brown sugar, firmly packed

2 eggs plus enough whole milk to make 3⁄4 cup

1⁄2 cup butter, softened

2⁄3 cup whole milk

1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees. Sift the cake flour into a large bowl. Add the baking powder, salt, nutmeg, and brown sugar. Crack the eggs directly into a measuring cup, and then add enough milk to total 3⁄4 cup of liquid. Beat the egg/milk mixture into the dry ingredients. Blend in the butter, and stir slightly until the mixture is smooth. Beat in the remaining 2⁄3 cup of milk and the vanilla. Pour the batter into three greased and floured 8-inch baking pans (or use cooking spray with flour, such as PAM baking spray). Bake for 20 to 25 minutes, or until a knife or wooden toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, and then remove the cake from the pan to cool completely. Frost with the Diva’s Butter Rum Frosting, and garnish with a light sprinkle of nutmeg if desired.