Servings: Serves: 8

3 cups of all-purpose flour 3 cups of all-purpose flour
3 tsp. baking powder 3 tsp. baking powder
1/2 tsp. groud nutmeg ½ tsp. groud nutmeg
1 tsp. salt 1 tsp. salt
1 1/2 cups of sugar 1 ½ cups of sugar
1 cup (2 sticks) butter, softened 1 cup (2 sticks) butter, softened
2 tsp. vanilla 2 tsp. vanilla
2 eggs 2 eggs
1 cup of milk 1 cup of milk
1 14-oz. can of sweetened condensed milk 1 14-oz. can of sweetened condensed milk
1 12-oz. can of evaporated milk 1 12-oz. can of evaporated milk
1 1/2 cups of eggnog 1 ½ cups of eggnog
Jo's Whipped Cream Jo's Whipped Cream

Preheat oven to 350 degrees F. Grease and flour two 8-inch springform pans. In a large bowl stir together the flour, the baking powder, nutmeg, and salt. In another large bowl beat together sugar and butter with an electric mixer on medium speed until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. Alternately add milk and flour mixture, beating on low speed after each addition just until combined. Spread batter evenly into the prepared pans.
Bake 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean and cakes are golden brown on edges. Cool completely in pans on a wire rack.
In a medium bowl stir together sweetened condensed milk, evaporated milk, and eggnog. Using a large skewer or chopstick, poke holes through cakes about 1 inch apart. Pour half of the eggnog mixture over cakes; let soak in 5 minutes. Pour the remaining eggnog mixture over the cakes. Cover pans with plastic wrap and place on a large tray or baking sheet. Store in the refrigerator 8 to 24 hours.
Remove cakes from springform pans. Place one layer on a cake stand. Spread Jo's Whipped Cream lightly over top of cake. Add second layer. Very lightly spread whipped cream over the sides. Top with remaining whipped cream. If desired, sprinkle with additional ground nutmeg. Serve immediately.
Jo's Whipped Cream: In a chilled mixing bowl beat 2 cups heavy cream, ¼ cup powdered sugar, 1 tsp. vanilla, and a pinch of sea salt with a mixer on medium until soft peaks form (tips curl). Use immediately or store in a covered container in the refrigerator up to 30 minutes.

This cake is ultra-moist and delicate. Springform pans make the layers easy to remove. Be precise when adding the top cake layer since it won't shift easily.  This cake is ultra-moist and delicate. Springform pans make the layers easy to remove. Be precise when adding the top cake layer since it won't shift easily.