Eggnog Poke Cake (Tres Leches Style)
This delicious eggnog-enriched dessert in the style of a traditional tres leches cake is perfect for the holidays. Serve topped with whipped cream.
- Serves: 12 persons
- 1tablespoon butter, or as needed
- 4eggs, at room temperature
- ¾cup white sugar
- ¼cup white rum
- 1teaspoon vanilla extract
- 1cup all-purpose flour
- 1teaspoon baking powder
- ¼teaspoon salt
- 1(14 ounce) can sweetened condensed milk
- 1½ cups eggnog, at room temperature
- 3tablespoons white rum
Step 1Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with butter.
Step 2Beat 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.
Step 3Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Allow to cool.
Step 4Combine 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.