Eggnog-toffee Teacakes

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 24
• 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

Recipe

• 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.