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Eggnog-Toffee Teacake

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Eggnog-Toffee Teacake

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This rich nutmeg-scented cake can be made ahead, frozen, then thawed when you need it.

At a glance

Prep
Bake
Total
Yield
one 10″ ring cake, six 7″ x 3 1/2″, or two 8 1/2″ x 4 1/2″ loaves

Ingredients

Batter

  • 1 1/2 cups (24 tablespoons) unsalted butter, softened
  • 2 cups sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon eggnog flavor
  • 1 teaspoon salt
  • 5 large eggs
  • 3 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1 1/2 cups eggnog or half & half

Topping

  • 1/3 cup (5 tablespoons + 1 teaspoon) unsalted butter
  • 1/3 cup brown sugar, firmly packed
  • 1/3 cup light corn syrup
  • pinch of salt
  • 2 drops butter-rum flavor or 1 tablespoon rum
  • 1/2 cup toasted chopped nuts (pecans, almonds, or walnuts)

Batter

  • 12 ounces unsalted butter, softened
  • 14 ounces sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon eggnog flavor
  • 1 teaspoon salt
  • 5 large eggs
  • 16 ounces King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 12 ounces eggnog or half & half

Topping

  • 2 5/8 ounces unsalted butter
  • 2 1/2 ounces brown sugar
  • 3 5/8 ounces light corn syrup
  • pinch of salt
  • 2 drops butter-rum flavor or 1 tablespoon rum
  • 2 ounces toasted chopped nuts (pecans, almonds, or walnuts)

Batter

  • 340g unsalted butter, softened
  • 397g sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon eggnog flavor
  • 1 teaspoon salt
  • 5 large eggs
  • 454g King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 340g eggnog or half & half

Topping

  • 74g unsalted butter
  • 71g brown sugar
  • 103g light corn syrup
  • pinch of salt
  • 2 drops butter-rum flavor or 1 tablespoon rum
  • 57g toasted chopped nuts (pecans, almonds, or walnuts)

Instructions

  1. Preheat the oven to 350°F, and grease the pan(s) of your choice: a large (10″) tube or bundt-style pan; six small loaf pans (about 3 1/2″ x 7″); or two 8 1/2″ x 4 1/2″ loaf pans.
  2. To make the batter: Beat the butter, sugar, nutmeg, eggnog flavor 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 batter alternately with the eggnog, 1/3 at a time, beating well after each addition.
  5. Pour the batter into the pans.
  6. Bake 30 to 35 minutes for the small loaf pans, or 60 to 65 minutes for the large loaves or tube pan, 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, to catch any drips from the topping.
  8. To make the topping: Melt the butter, then stir in the brown sugar, corn syrup and salt, stirring until the sugar dissolves.
  9. Bring the mixture to a boil and continue to boil for several minutes, until it reaches 240°F (soft ball stage) on a candy or instant-read thermometer.
  10. Add the flavor and nuts, and pour the toffee topping over the cake.
  11. Cool completely before serving.
  12. Wrap and store at room temperature for up to 4 days, or freeze for up to a month.
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