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Eggnog Poke Cake
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
105 minutes
Festive poke cake with spiced rum and nutmeg base, topped with eggnog whipped cream.
Ingredients:
  • 2 cups all-purpose flour
  • 1.5 teaspoons ground nutmeg
  • 1 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 0.5 cup unsalted butter, softened
  • 0.5 cup heavy whipping cream
  • 0.5 cup spiced rum
  • 4 egg yolks
  • 0.33333334326744 cup white sugar
  • 0.25 cup all-purpose flour
  • 3 tablespoons cornstarch
  • 1 cup 2% milk
  • 1 cup eggnog
  • 1 cup heavy whipping cream
  • 0.5 cup eggnog
  • 1 tablespoon powdered sugar
  • 1 pinch salt
  • 1 pinch freshly grated nutmeg, or to taste
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare a 9-inch cake pan by greasing it or lining it with parchment paper.
  • Combine flour, nutmeg, baking soda, baking powder, salt, cinnamon, and cloves in a medium bowl and set aside.
  • Cream together sugar and butter in a large bowl until light and fluffy using an electric mixer. Beat in the eggs one at a time, ensuring to mix well after each addition. Stir in vanilla extract. Add 1/3 of the flour mixture and gently combine. Pour in half of the cream and half of the spiced rum, mix until just combined. Alternate adding the flour mixture, cream, and spiced rum until combined. Be careful not to overmix. Transfer the batter into the prepared pan.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 5 minutes before transferring to a serving platter.
  • Prepare the eggnog sauce while the cake is baking. Combine egg yolks and sugar in a small bowl, then stir in flour, cornstarch, vanilla extract, and salt until a thick mixture forms.
  • In a saucepan, gently heat milk and eggnog until almost simmering. Gradually whisk half the hot mixture into the egg yolks. Pour the mixture back into the pan, whisk together until thickened, about 2 minutes.
  • Strain sauce into a heat-safe bowl through a fine-mesh sieve. Allow to cool slightly, then cover the surface of the sauce with plastic wrap to prevent a skin from forming.
  • While the cake is warm, poke holes throughout with a wooden spoon handle. Drizzle eggnog sauce slowly over the cake, ensuring it soaks in. Use a spatula to spread the sauce as needed. Let the cake cool completely for at least 30 minutes before serving.
  • Prepare a delightful eggnog whipped cream right before serving. Whip cream, eggnog, powdered sugar, vanilla extract, and salt in a medium bowl on high speed until stiff peaks form.
  • Cover the completely cooled cake with generous dollops of whipped cream and a sprinkle of freshly grated nutmeg.

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