Eggnog-Toffee Teacake

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Eggnog-Toffee Teacake

star rating (5) rate this recipe »
Published prior to 2008

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

Batter
1 1/2 cups (3 sticks, 12 ounces) unsalted butter, softened
2 cups (14 ounces) sugar
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon eggnog flavor
1 teaspoon salt
5 large eggs
3 3/4 cups (1 pound) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1 1/2 cups (12 ounces) eggnog or half and half

Topping
1/3 cup (5 1/3 tablespoons) unsalted butter
1/3 cup (21/4 ounces) brown sugar
1/3 cup (3 1/4 ounces) light corn syrup
pinch of salt
2 drops butter-rum flavor or 1 tablespoon rum
1/2 cup (2 ounces) toasted chopped nuts (pecans, almonds, or walnuts)

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.

Batter: Beat the butter, sugar, nutmeg, eggnog flavor and salt until light and fluffy. Add the eggs one at a time, beating well after each addition. 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. Pour the batter into the pans.

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.

Topping: Melt the butter, then stir in the brown sugar, corn syrup and salt, stirring until the sugar dissolves. 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. Add the flavor and nuts, and pour the toffee topping over the cake. Cool completely before serving.

Reviews

1
  • star rating 12/23/2011
  • Logan'sMiMi from KAF Community
  • The Eggnog-Toffee Teacake was part of my Christmas Baked Gift platter/tins this year. Easy to make, better yet, wonderful to eat. This teacake was shipped from Colorado to California. Upon arrival, the recipient called and said if I never give her another gift, all she ever wants is this Eggnog-Toffee Teacake. How sad that Eggnog will be disappearing soon for another season. Guess I'm just going to have to bake some of these Teacakes up and freeze them (which by the say, they do beautifully).
  • star rating 12/27/2010
  • anonymous from Boston
  • I will be making this recipe again for the 3rd year in a row w/ my father's homemade, traditional, raw egg-whipping cream-brandy loaded eggnog. We are all afraid to drink it, but it makes an awesome cake! The toffee topping can be VERY hard to cut if you don't score it when it has just begun to harden; the first time I made this the topping layer was tearing off the top of the cake. The cake keeps well in the refrigerator. People who said it didn't have enough flavor must have been using bland eggnog! And if anyone knows a way to cook eggnog made with raw eggs after it has already been made without ruining it, please let me know! And don't tell my dad we are using his special eggnog for baking. He'd kill me.
  • star rating 12/14/2010
  • copastore from KAF Community
  • The recipe is quite good. I do agree with the previous user who stated that it wasn't enough eggnog or nutmeg taste. But nevertheless, it was very good. I made mini-cakes to distribute as gifts and everybody loved them. The topping was very good too, but next time, I'll use more nutmeg.
  • star rating 11/01/2010
  • mindy8585 from KAF Community
  • I love eggnog, so I was excited to find this recipe. I also love KAF recipes. However, this is my first time rating a KAF recipe with anything less than 5 stars. There's not enough eggnog or nutmeg flavor; it's like they both disappeared. Maybe that's the reason why the previous rater liked the recipe. No eggnog flavor. The toffee topping is a sticky gooey mess and adds very little to the flavor to this cake. Maybe a higher quality of eggnog would produce more flavor, but considering this recipe has almost a pound of butter, I'd rather spend my calories on something else. Sorry, but I really tried liking this recipe.
    I'm very sorry to hear you didn't like this recipe. Please give us a call at 802-649-6836 & we'd love to discuss a way to make this teacake better with you. kelsey@KAF
  • star rating 12/10/2009
  • Nancy from Ohio
  • This is the third Christmas in a row that I have made this tea bread. It is absolutely outstanding! Everyone loves this, even my husband who does not like egg nog! I cannot recommend this recipe enough! I am only referring back to the recipe on line (I have it in my personal file) as I wasn't sure whether to pour the topping over a hot teacake, or whether it should be cold. If you make this, I guarentee it will become a a part of your holiday repertoire!
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