Get the Recipe
I was once at a holiday party with a friend who recounted how he used to work for a dairy company, and that when outdated milk was returned to the plant, it was dumped into a big vat to be repurposed as chocolate milk and eggnog. I have not checked the facts on this story, but I can say that I'm probably not surprised if it were true. What is that thick, slimy stuff in those cartons? Whatever it is, I'll admit it, I like it. Though I can't drink the giant ice cold glasses of nog that I would as a kid, I never turn it down. And I happen to adore eggnog lattes.
If you haven't lost all respect for me by now, I can assure you that this cake is not made with the stuff out of a carton. (I thought about it, but have yet to find it here in Singapore). For this cake, I made the eggnog from scratch.
This cake is a variation of my super moist tres leches cake that I developed for my cookbook One Bowl Baking, where a sauce of condensed milk is poured over the cake. For this recipe, I start with an easy to mix, one-bowl cake, and then pour a homemade eggnog over the top.
The eggnog is easy. It's a cooked recipe for eggnog (classic eggnog uses raw eggs), which is basically a creme anglaise, a sweetened milk that's thickened with egg yolks. Though eggnog often includes heavy cream, I stayed with milk so the final consistency would be thin enough to soak into the cake. And as any decent eggnog has to have a good dose of booze, I have obliged. Bourbon or dark rum will do just fine.
Cut the cake into servings in the pan and give it a good poking so there are plenty of spaces for the eggnog to seep into. Chill the cake and, before serving, top it with whipped cream (use whipped topping if you're feeling lazy) and a sprinkle of nutmeg. The rich eggnog transforms a simple cake to a moist, indulgent dessert that's just like having a slice of eggnog. Cheers!
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