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

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 13% DV; carbohydrates 42.8g 14% DV; fat 7.7g 12% DV; cholesterol 86.9mg 29% DV; sodium 175.4mg 7% DV. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/17/2018
This is D.E.L.I.C.O.U.S. We ate it it all within 4 hours of letting it sit in the refrigerator overnite. This was a trial cake for our Christmas table and I will double the recipe and make a larger version. We L.O.V.E.D. it! Read More
(2)
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