Boozy Eggnog Cake
A tender nutmeg cake is soaked with warm bourbon eggnog sauce, chilled, and topped with whipped cream for a creamy, spirited dessert.
Prep 25 min · Cook 45 min · Total 5 hr 40 min · Makes 9 to 12 squares
Ingredients
- For cake:
- 1 1/2 cups granulated sugar
- 3/4 teaspoon salt
- 3 large eggs
- 8 tablespoons unsalted butter, very soft
- 4 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon nutmeg
- 1 cup milk, warmed
- For eggnog sauce:
- 4 large yolks
- 1/2 cup granulated sugar, divided
- Pinch salt
- 1 1/2 cups milk
- 3/4 teaspoon nutmeg, divided
- 1/3 cup bourbon or dark rum, or to taste
- 2 cups heavy cream
Directions
- Set a rack in the center of the oven and heat it to 350 degrees F. Grease a 9- by 9-inch baking pan. In a large bowl, mix together the sugar and salt. Add the eggs one at a time, whisking after each addition until the mixture looks lighter. Whisk in the very soft butter and vanilla until incorporated.
- Add the flour, baking powder, and nutmeg to the bowl, then whisk until combined. Pour in the warm milk gradually, whisking until the batter is smooth and fully blended. It will look loose. Transfer the batter to the prepared pan and bake until the cake is golden and the top has set, about 35 minutes. Move the pan to a wire rack and let the cake cool until it is warm.
- Once the cake has cooled to warm, start the eggnog sauce. Whisk the yolks with 1/4 cup sugar and the salt until smooth. In a small pot over medium heat, scald the milk. Whisk half of the hot milk slowly into the yolk mixture, then pour that mixture back into the pot. Cook over medium low heat, stirring with a wooden spoon, until the sauce has thickened a bit and leaves a coating on the spoon. Stir in 1/2 teaspoon nutmeg and the bourbon. Add more bourbon if desired.
- Make several holes in the cake, then slice it into squares, either 9 or 12 squares. Pour the hot sauce over the cake slowly, gently parting the cuts so the sauce can sink all the way in. Refrigerate for at least 4 hours, preferably overnight.
- Whip the cream with the remaining 1/4 cup sugar until it reaches medium peak. Spread it over the cake, sprinkle with the remaining 1/4 teaspoon nutmeg, and serve.