1. To make the caramel sauce: Pour water into a medium sauce pan. Pour your sugar into the center of the pan. Be careful not to let the sugar crystals touch the side of the pan. Cover and bring to a boil over high heat. Uncover and continue to boil until the syrup is thick and straw colored and your thermometer registers 300 degrees, about 15 minutes. Reduce your heat to medium and continue to cook until the sugar is deep amber and registers 350 degrees, about 5 minutes.Meanwhile, bring your egg nog to a simmer in a saucepan over high heat. If your egg nog begins to simmer before your sugar is ready, remove the egg nog from heat and set aside.

Remove the sugar syrup from heat. Carefully pour about 1/4 of your egg nog into your sugar syrup. The mixture will bubble vigorously. Let the bubbling subside, and add in the remaining egg nog. Whisk gently until smooth, then whisk in your butter and your salt. Let cool until ready to use. The sauce can be refrigerated for up to two weeks.

2.Preheat the oven to 350° F. Spray 6 mason jars (pint-sized) with non-stick cooking spray. Set aside.

3. In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside.

4.In a small saucepan, melt the butter and then set aside to slightly cool. Once slightly cooled, add the butter to the bowl of an electric mixer fitted with the paddle attachment. Add the sugar to the butter mixture, and mix until light and creamy. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Add the extracts and mix.

5. With the mixer on low speed, add the dry ingredients alternately with eggnog, ending with the dry. Scrape down the sides of the bowl and mix for 30 seconds longer.

5.Divide the batter between the mason jars filling each about 1/2-2/3 of the way full. Bake 22-25 minutes, or until a toothpick inserted in the center comes out clean. Immediately poke the top of each cake using a wooden skewers (I made about 5-6 holes). Then drizzle with the caramel sauce. Transfer to a cooling rack to cool completely. Once cooled, topped with the Reddi-Wip topping.