Eggnog Poke Cake

Eggnog stars in the sauce that infuses this festive poke cake made with a spiced rum and nutmeg base and capped with eggnog whipped cream.

• Preparation Time: 35 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 10 mins
• Calories: 352 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 teaspoon baking powder
• 3 eggs
• 1 pinch salt
• 1 cup heavy whipping cream
• 4 egg yolks
• 3 tablespoons cornstarch
• 1 cup eggnog
• 1 cup 2% milk
• 1 tablespoon powdered sugar
• 1 pinch freshly grated nutmeg, or to taste
• 0.25 teaspoon salt
• 0.5 cup heavy whipping cream
• 0.25 cup all-purpose flour
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.33333334326744 cup white sugar
• 0.5 cup unsalted butter, softened
• 0.25 teaspoon ground cloves
• 0.5 cup eggnog
• 1.5 teaspoons ground nutmeg
• 0.5 cup spiced rum

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 9-inch cake pan with parchment paper.

Step 2

Whisk flour, nutmeg, baking soda, baking powder, salt, cinnamon, and cloves together in a medium bowl. Set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Place several dollops of whipped cream on the completely cooled cake. Top with freshly grated nutmeg.