– 3 sticks (339g) unsalted butter, softened – 2 cups (400g) sugar – 1 cup (200g) light brown sugar – 5 large eggs, room temperature – 3 cups (342g) Cake Flour – ½ teaspoon (2g) salt – ½ teaspoon (2g) baking powder – 2 teaspoons (6g) cinnamon – 1 teaspoon (3g) nutmeg – 1 cup (235g) Eggnog – 2 teaspoons (8g) vanilla extract – ½ stick unsalted butter (57g) – cup light brown sugar, packed into measuring cup (217g) – ½ cup heavy cream (126g) – ½ teaspoon salt (2g) – 1 teaspoon vanilla extract (4g) – 1 tablespoon light corn syrup (18g)
Grease and flour bundt pan. Preheat oven to 325°F.Mix cake flour, salt, baking powder, nutmeg, and cinnamon in a separate bowl. Save for later.
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Mix the butter on medium speed with an electric mixer (or stand mixer paddle attachment). Add white and brown sugar gradually and beat until lighter and fluffy, 3–5 minutes.
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After adding each egg, stir until the yolk is incorporated.Set aside the cup of eggnog with vanilla extract.Add flour and eggnog alternately to the mixer on low speed. Start and finish with dry ingredients. Combine dry components three times and eggnog twice.
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Just blend.Bake until a toothpick comes out clean or with a few crumbs at 325 degrees for 1 hour. Check in around 1 hour because baking times vary. Cover loosely with aluminium foil if the cake top darkens.
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About 8 cups of batter result from this recipe.Let cool in pan for 10 minutes before transferring to platter. Completely cool the cake before coating.In a medium saucepan (deep enough to prevent boilover), melt butter over medium heat.
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Add the brown sugar and remaining ingredients and cook on medium-high.Stir to combine, avoiding pan sides. Once the mixture boils, lower the heat.Check frequently to avoid boiling for 6 minutes.
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It should bubble. Remove from heat after 6 minutes.Remember that caramel thickens as it cools. For faster cooling, pour it into a large glass casserole dish. Cooling it using refrigeration is common.
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Pour the thickened glaze over the cooling cake with a spoon or into a disposable piping bag (or zipper bag) with the tip cut off for more control.About 1 cup caramel sauce. Up to 2 weeks in an airtight container in the fridge.
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