Spiced Eggnog Rum Cakes!

These came about after an impulsive eggnog purchase the other day. In the days that followed, as I was met again and again by the eggnog each time that I opened the refrigerator, I felt a little ridiculous. It’s not as though I was necessarily looking forward to pouring a glass. What to do with it—?

Cake, naturally! This is a spin on one of my favorite recipes—spiced buttermilk rye. I switched buttermilk for eggnog, and traded cardamom for nutmeg. It worked quite well; the eggnog flavor is pronounced but well-balanced amidst the warm spices, earthy hint of rye, and luscious texture. I brushed the cakes with a good amount of brandy as soon as they were out of the oven; could also use bourbon or rum! As for topping, a simple, light whipped cream—with hint of vanilla or with splash of eggnog—would be nice, as would a cream cheese frosting, as would buttercream. I had some caramel and also some vanilla buttercream on hand, and decided to go that route with it. Finally, dust with freshly grated nutmeg!

I baked them in a financier tin because….just because. Of course a muffin/cupcake tin would work instead, or go on and make a layer cake out of it!

Spiced Eggnog Rum Cakes

yields about 15 financier cakes or 18 standard cupcakes

Ingredients

• 1 c (120 g) all-purpose flour

• 1 c (120 g) dark rye flour

• 1 t baking powder

• 3/4 t baking soda

• 3/4 t kosher salt

• 1 t cinnamon

• 1/2 t nutmeg

• pinch cardamom

• 3/4 c (1.5 sticks; 171 g) unsalted butter, room temp

• 1/2 c (100 g) granulated sugar

• 1/3 c (70 g) light brown sugar, packed

• 2 large eggs

• 1 t vanilla

• 3/4 c (180 g) eggnog, room temp

• 1/4 c (60 g) creme fraiche

To finish:

• 1/3 c (80 g) bourbon or brandy

• freshly whipped cream or other frosting

• whole nutmeg

Directions

1. Preheat the oven to 350 F. Generously butter a financier pan, or line a cupcake tin. Whisk together the flours, baking powder, baking soda, salt, and spices; set aside. Add the vanilla to the eggnog.

2. In the bowl of an electric mixer, cream together the butter and sugars until extremely light and fluffy (5-10 minutes), stopping once to scrape the sides of the bowl. Add the eggs one at a time, scraping the bowl after each addition and mixing well.

3. Add the dry ingredients in three additions, alternating with the buttermilk, and mixing until just combined before scraping the bowl down and continuing. Finally, remove bowl from mixer and gently fold in the creme fraiche until just combined (do not overmix!).

4. Divide the batter into the financier pan—batter should fill each cavity just shy of 3/4 full. (same for cupcakes—3/4 full!) Bake for 18-20 minutes, or until cake springs back when lightly pressed on top.

5. As soon as the cakes are cool enough to handle, invert them onto a cooling rack. If using a financier shape, trim the tops so that they are completely flat, then flip them upside down so that the top becomes the base. Brush tops with brandy or bourbon, repeating until all liquor is used.

6. Frost with piped or dolloped whipped cream or frosting, then grate nutmeg over each!

Chocolate Sticky Toffee Pudding!

I first made this dessert years ago, for a family Thanksgiving while I was in college. I was a beginner baker, and in fact this was the first occasion wherein I ever chopped dates. From then on, dates have had a hold on me and I will forever champion their degree and flavor of sweetness.

Unlike a layer cake or pie, sticky toffee pudding is the kind of dessert that doesn’t necessarily “show” well, but is invincibly superior as a whole, plated affair. As in every baking endeavor but perhaps especially here, balancing temperatures and timing is key—cozying up with warm, soft cake that’s dripping with hot toffee sauce and dolloped with cool unsweetened cream is winter evening perfection, I think.

Oh and! need to mention that while I’ve never met a sticky toffee pudding that I didn’t love, the chocolate addition here really makes this one particularly great. It’s the fudgiest cake imaginable without resembling a brownie, dense and yet nearly melts in your mouth. “Squidgy” is the right British term for it, meaning damp, spongy, and moist (in the best of ways!). I’ve also enjoyed it leftover at room temp days later—it seemed to have only gotten better!

Chocolate Sticky Toffee Pudding

serves 9 - adapted from crave: a passion for chocolate by Maureen McKeon

cake

• 1 1/2 ( g) chopped, pitted dates

• 1 t baking soda

• 114 g (1/2 c) unsalted butter, at room temperature

• 133 g (2/3 c) granulated sugar

• 2 large eggs, room temperature

• 170 g (1 1/2 c) self-rising flour

• 6 oz. (1 c) chopped dark bittersweet chocolate, melted and slightly cooled

toffee sauce

• 114 g (1/2 c) unsalted butter

• 140 g (2/3 c) dark brown sugar

• 240 g (1 c) heavy cream

• 3/4 t kosher salt

• 1 t vanilla extract

• splash of brandy

whipped heavy cream, unsweetened, to serve

1. Preheat oven to 350 F. Butter a deep 8” or 9” square cake pan, and line the base with parchment paper.

2. Put the dates in a medium/small saucepan and cover with 240 g (1 cup) water; bring to a boil and simmer for 3 minutes. Remove from heat and add the baking soda. Set aside to cool slightly.

3. Using an electric mixer fitted with the paddle attachment, beat the butter and sugar together until pale and fluffy, about 5-10 minutes. Scrape the sides of the bowl down and add the eggs one at a time, beating well and scraping the sides/bottom of bowl between each addition.

4. Gently fold in the sifted flour with a large spatula until just incorporated, followed by the date mixture. Finally stir in the melted, cooled chocolate, until just combined.

5. Pour mixture into the prepared pan and bake for around 45 minutes, or until the cake shrinks back from the sides of the pan and the middle springs back slightly when pressed.

6. Make the caramel sauce while the cake is baking: combine the butter, sugar, and cream in a small/medium saucepan and bring to a boil, stirring constantly. Reduce the heat and simmer for 5-10 minutes, or until caramel has thickened into a pourable but sturdy sauce. Remove from heat and add the salt, vanilla and brandy.

7. Finally, cut the warm cake into squares, and serve with spoonfuls of the hot toffee sauce and unsweetened whipped cream! Enjoy!