Nutcracker Sweet Eggnog Cakes

• Eggnog Cakes:
• 3/4 cup butter, softened
• 3/4 cup light brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1/2 tsp vanilla
• 2 Tbsp white rum (or 1 tsp Rum extract)
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp fresh grated nutmeg
• 1/2 tsp ground cinnamon
• 2 1/2 cups all-purpose flour
• 1 1/4 cups eggnog
• Optional:
• 3/4 cup pecan halves
• 1 Tbsp all-purpose flour
• Glaze:
• 1/2 cup eggnog
• 3/4 cup powdered sugar

Preheat oven to 350°F. Prepare Nutcracker Cakelet Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. Using an electric mixer, cream butter until fluffy. Blend in brown sugar and granulated sugar until smooth. Stir in eggs one at a time. Mix in vanilla and rum.

In a medium bowl, combine baking powder, salt, nutmeg, cinnamon, and flour. Slowly add dry ingredients alternately with eggnog and beat just until smooth. If desired, place pecans and flour in food processor and pulse until nuts are very finely chopped. Fold nuts into batter.

Fill each cavity half full with batter and spread evenly. Gently tap bottom of pan on towel covered counter to remove air bubbles. Bake for 20 – 25 minutes until toothpick inserted in center of cake comes out clean. Cool cakes in pan for 5 minutes before inverting onto cooling rack. Cool completely before glazing or decorating. Repeat with remaining batter. Makes 8 cakes.

For glaze, blend eggnog and powdered sugar in a small bowl and whisk together until smooth. Pour glaze over cooled cakes when ready to serve.