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.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with butter.
- 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.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Allow to cool.
- 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.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 42.8 g, Cholesterol 86.9 mg, Fat 7.7 g, Fiber 0.3 g, Protein 6.7 g, SaturatedFat 4.3 g, Sodium 175.4 mg, Sugar 33.1 g
TASTES LIKE EGGNOG CAKE
My holiday eggnog cake uses a convenient boxed mix and comes out perfect every time. It always gets compliments, and most people think that I spend hours in the kitchen working on it! My husband's colleagues at work ask for it every Christmas. -Lisa Barrett, Durango, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 7
Steps:
- Prepare cake batter according to package directions, adding nutmeg and ginger to dry ingredients. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Fold in extract. Spread over cake. Store in the refrigerator.
Nutrition Facts :
EGGNOG POKE CAKE
A rum and nutmeg spiced cake is the base for an eggnog sauce and eggnog whipped cream. Homemade eggnog and fresh nutmeg are highly recommended to give this the best flavor. Make sure to use a high-sided cake pan, as this cake rises a lot while baking!
Provided by Kim
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h45m
Yield 16
Number Of Ingredients 27
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 9-inch cake pan with parchment paper.
- Whisk flour, nutmeg, baking soda, baking powder, salt, cinnamon, and cloves together in a medium bowl. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Place several dollops of whipped cream on the completely cooled cake. Top with freshly grated nutmeg.
Nutrition Facts : Calories 351.8 calories, Carbohydrate 37.1 g, Cholesterol 147.2 mg, Fat 18.4 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 10.8 g, Sodium 272.1 mg, Sugar 20.2 g
EGGNOG POUND CAKE
A festive pound cake with eggnog, your choice of currants, raisins or my favorite dried cranberries, with an orange, rum glaze
Provided by Calee
Categories Dessert
Time 1h35m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Soak currents or raisins or cranberries in rum for 15 minutes.
- Using electric mixer on medium speed, beat butter until creamy 30-40 seconds. Add sugar and beat until light and fluffy 5 minutes.
- Add eggs one at a time, beating well after each addition.
- In separate bowl sift together flour, baking powder, salt and nutmeg.
- Measure eggnog and add vanilla.
- At low speed add dry ingredients in 4 additions, alternating with eggnog, begin with and end with dry ingredients. Scrape bowl occasionally.
- Fold in orange zest, currants and remaining liquid.
- Spoon batter into prepared 10 inch bundt pan. Bake at 325 for 55-65 minutes, check with toothpick, if toothpick comes out clean, it's done.
- Remove from oven and cool upright in the pan on a rack for 10 minutes.
- Prepare glaze blending together oj, sugar and rum.
- Invert cake onto a wax paper covered rack. Use pastry brush to brush the surface of the cake with glaze. Cool completely.
Nutrition Facts : Calories 301.4, Fat 11.1, SaturatedFat 6.7, Cholesterol 63.6, Sodium 84.7, Carbohydrate 46.7, Fiber 0.8, Sugar 31.3, Protein 3.6
EGGNOG POUND CAKE
Make and share this Eggnog Pound Cake recipe from Food.com.
Provided by Hey Jude
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Generously grease a 10-inch tube or bundt pan with the softened butter; press almonds on sides and bottom of pan; set aside.
- In a large bowl, combine cake mix, nutmeg, eggs, eggnog, the melted butter and the rum.
- Using an electric mixer, beat until smooth and creamy (about 4 minutes at medium speed) or beat about 450 strokes with a wooden spoon; pour batter into prepared pan.
- Bake in a 350° oven for 45 to 55 minutes or until a wooden pick inserted in center comes out clean.
- Let cool in pan for 10 minutes; then invert cake onto a rack to cool completely.
Nutrition Facts : Calories 368.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 79, Sodium 440.9, Carbohydrate 45.2, Fiber 1.1, Sugar 26.2, Protein 6.3
EGGNOG POUND CAKE
When you're having company, this cake-served with a custard sauce and a dash of nutmeg-inspires oohs and aahs.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube can. Combine first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Meanwhile, for sauce, in a heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 1-2 minutes longer. Remove from heat. , In a bowl, whisk a small amount of hot mixture into egg yolk; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely. Fold in whipped cream; refrigerate until cold. Serve sauce with cake; if desired, sprinkle with nutmeg.
Nutrition Facts : Calories 206 calories, Fat 10g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 244mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
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