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TOFFEE LOAF TEACAKES KING ARTHUR

BATTER; 3 sticks butter
2 cups sugar
l/2 tsp. frresh nutmeg
l tablespoon rum
l tsp. salt
5 large eggs
3-3/4 cups flour
2 tsps. baking powder
l-l/2 cups half and half

TOPPING; 5-l/3 tbsps. butter
l/3 cup brown sugar
l/3 cup light corn syrup
pinch of salt
l tbsps. rum
l/2 cup toasted chopped nuts

Heat oven 350. lightly grrease two 8-l/2 x 4-l/2 loaf pans or one bundt or angel cake
pan. Beat butter, sugar, nutmeg, rum and salt until thoroughly combined. add eggs one at a time beating well after each addition. whisk flour and baking powder together and add to batter alternately with half and half, beating well after each addition. pour batter into pans. Bake 60 to 65 mins. for loaves or angel cake pan or until cake tester comes out clean. let cake cool in pan for l5 mins then turn out onto a rack set atop wax paper to catch drips.
to make topping; melt butter then add brown sugaar, corn syrup and salt stirring until sugaar dissolves. bring mixture to boil and contineto boil f or about 3 mins until it reaches 240* on candy thermometer – add the rum and nuts and pour topping over the cake. cool completely before serving. MAKE SURE YOU USE THE BIG OVEN IF YOU USE THE LOAF PANS – THEY SEEM TO RISE A BIT MUCH. ALSO BAKE A GOOD 60 MINS.

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https://recipes.connorbowen.com/recipe/toffee-loaf-teacakes-king-arthur/