{This recipe uses the Reverse Creaming Method of mixing.}
In a medium sized bowl, combine the eggs, vanilla, vegetable oil and eggnog. Blend with a fork to combine.
In the bowl of your mixer add the flour, baking powder, salt, sugar, cinnamon and
nutmeg.
Mix on low speed as you gradually add the pieces of butter. Mix until the dry ingredients
are crumbly and moistened by the butter.
There should be no dry looking flour in the bowl. Scrape sides and bottom of bowl.
Add ½ of the egg mixture and beat on medium speed for 1 ½ minutes, scrape the
bottom and sides of the bowl.
Add the remaining egg mixture in 2 additions, mixing at medium speed for 20 seconds
after each addition. Scrape the bottom and sides of the bowl and pour into
baking pans.
Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean or with
just a few crumbs attached. Makes 7 ½ cups batter. Works well for cupcakes