Eggnog Poke Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with butter.
• Beat eggs in a bowl until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add rum and vanilla extract. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Allow to cool.
• Combine sweetened condensed milk, eggnog, and rum in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 9-inch cake pan with parchment paper.
• Whisk flour, nutmeg, baking soda, baking powder, salt, cinnamon, and cloves together in a medium bowl. Set aside.
• Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Add 1/3 of the flour mixture and stir until just combined. Pour in 1/2 of the cream and 1/2 of the spiced rum and mix until just combined. Continue alternating adding the flour mixture, cream, and spiced rum until combined. Do not overmix. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Allow to cool for 5 minutes in pan before removing to a serving platter.
• While cake is baking, make the eggnog sauce. Whisk egg yolks and sugar together in a small bowl. Mix in flour, cornstarch, vanilla extract, and salt; mixture will be very thick.
• Combine milk and eggnog in a medium saucepan over medium-low heat. Heat until just barely simmering. Slowly pour 1/2 of the hot milk mixture into the egg yolk mixture, whisking constantly. Pour egg yolk mixture back into the saucepan with the milk and eggnog; whisk to combine. Continue cooking, whisking constantly, until thickened, about 2 minutes.
• Pour sauce through a fine-mesh sieve into a heat-safe bowl. Let cool slightly, then place a piece of plastic wrap directly onto the surface of the sauce to prevent a skin from forming.
• While cake is still very warm, poke holes all over using the handle of a wooden spoon. Slowly pour eggnog sauce over cake and let soak in, spreading sauce over the cake with a spatula if necessary. Allow to cool completely, at least 30 minutes.
• Make eggnog whipped cream just before serving. Beat cream, eggnog, powdered sugar, vanilla extract, and salt together on high speed in a medium bowl until stiff peaks form.
• Place several dollops of whipped cream on the completely cooled cake. Top with freshly grated nutmeg.