Rating: 5 stars
2 Ratings
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This delicious eggnog-enriched dessert in the style of a traditional tres leches cake is perfect for the holidays. Serve topped with whipped cream.

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Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Sauce:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with butter.

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  • 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.

Cook's Note:

If you prefer, 1/4 cup room-temperature eggnog can be substituted for the rum in the cake batter.

Nutrition Facts

283 calories; protein 6.7g; carbohydrates 42.8g; fat 7.7g; cholesterol 86.9mg; sodium 175.4mg. Full Nutrition
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