Eggnog-Toffee Tea Cake

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) 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.