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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 24 |
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This rich nutmeg scented cake can be made ahead, frozen, then thawed when you need it. I received this in a recipe swap. Note: if you don't have eggnog on hand you can use half and half. Note for topping: You can use 1 tbs of rum in place of the butter-rum extract. Ingredients:
1 1/2 cups unsalted butter, softened |
2 cups sugar |
1/2 teaspoon ground nutmeg |
1 teaspoon salt |
5 large eggs |
3 3/4 cups unbleached all-purpose flour |
2 teaspoons 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 |
Directions:
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.
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