Gee I don't why there's the A's there, they weren't there when I previewed, try one more time:

Moist, dense, and rich, this nutmeg-scented teacake is topped w/a glaze of sticky toffee mixed w/toasted pecans. A hint of rum adds an elegant touch to this cake, which can be made ahead, frozen, then thawed when you need it.

Eggnog-Toffee Teacake
1 ½ c. unsalted butter, soften
2 c. sugar
½ teas. Freshly grated nutmeg
1/8 teas. Eggnog flavor, optional (I didnÂt use)
1 Tbls. Rum, optional
1 teas. Salt
5 large eggs
3 ¾ cups AP flour
2 teas. Baking powder
1 ½ cups eggnog or half and half

Topping:

1/3 cup unsalted butter
1/3 cup brown sugar
1/3 cup light corn syrup
Pinch of salt
1 tbls. Rum
½ cup toasted chopped nuts (pecans, almonds, or walnuts)

Preheat oven to 350 degrees.
12 cup tube or Bundt pan, two 8 ½"x4 ½" loaf pans; or 6 small loaf pans (3 ½" x 7")

To make cake: beat the butter, sugar, nutmeg, rum, & salt until thoroughly combined. Add the eggs one at a time, beating well after each addition. Whisk the flour & baking powder together, and add to the batter alternately with the eggnog or half and half, beating well after each addition. Pour the batter in the pan(s).

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. Let the cake cool in the pan for 15 minutes, then turn it out onto a rack set atop parchment, to catch any drips.

To make the topping: Melt the butter, then add the brown sugar, corn syrup, & salt, stirring until the sugar dissolves. Bring the mixture to a boil & continue to boil for 3 minutes, until it reaches 240 degrees (soft ball stage) on a candy or instant read thermometer. Add the flavor & nuts, & pour the toffee over the cake. Cool completely before serving.

Boy does this sound good!

Hmmmmm........Cakelettes would be nice with this recipe.

Michelle

I love the flavor of eggnog and was intrigued with this recipe. I wanted to give it a "test drive" here at home before baking it to take somewhere. So I halved the recipe and baked it in a NordicWare pan I have that is loaf size and Bundt shaped.

Here's the kicker - Though I halved the cake recipe, I made the full recipe for the toffee/pecan topping and spread the whole thing over the loaf.

Served it with coffee after dinner last night. My husband and I were in heaven! Thanks for passing on this terrific recipe. I will be bringing it to my in-law's for Christmas brunch.