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