Recipe

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• 1 1/2 cups unsalted butter, softened
• 2 cups sugar
• 1/2 tsp ground nutmeg
• 1 tsp salt
• 5 large eggs
• 3 3/4 cups unbleached all-purpose flour
• 2 tsp baking powder
• 1 1/2 cups eggnog
• 1/3 cup unsalted butter
• 1/3 cup brown sugar
• 1/3 cup light corn syrup
• 1 pinch salt
• 2 drops butter-rum flavoring
• 1/2 cup chopped toasted pecans or 1/2 cup almonds or 1/2 cup walnuts

• 1 Preheat the oven to 350 degrees and grease the pan(s) of your choice: 10 tube or bundt style pan, or two 81/2 x 41/2 loaf pans.
• 2 Beat the butter, sugar, nutmeg and salt until light and fluffy.
• 3 Add the eggs one at a time, beating well after each addition.
• 4 Whisk the flour and baking powder together, and add to the batter alternately with the eggnog, 1/3 at a time, beating well after each addition.
• 5 Pour batter into the pan(s).
• 6 Bake 60 to 65 minutes or until a cake tester inserted into the center of the cake comes out clean.
• 7 Let the cake cool in the pan for 15 minutes, then turn it out onto a rack set atop parchment paper to catch any drips.
• 8 Topping:.
• 9 Melt butter, then add the brown sugar, corn syrup, and salt, stirring until the sugar dissolves.
• 10 Bring the mixture to a boil and continue to boil for several minutes, until it reaches 240 F(soft ball sage) on the candy or instant read thermometer.
• 11 Add the extract and nuts, and pour the toffee topping over the cake.
• 12 Cool completely before serving.