Name: Eggnog Poke Cake (Tres Leches Style)
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Butter, or as needed - 1 tablespoon; Eggs, at room temperature - 4; White sugar - ¾ cup; White rum - ¼ cup; Vanilla extract - 1 teaspoon; All-purpose flour - 1 cup; Baking powder - 1 teaspoon; Salt - ¼ teaspoon; Sweetened condensed milk - 1 (14 ounce) can; Eggnog, at room temperature - 1 ½ cups; White rum - 3 tablespoons

Ingredients for - Eggnog Poke Cake (Tres Leches Style)

1. Butter, or as needed 1 tablespoon

2. Eggs, at room temperature 4

3. White sugar ¾ cup

4. White rum ¼ cup

5. Vanilla extract 1 teaspoon

6. All-purpose flour 1 cup

7. Baking powder 1 teaspoon

8. Salt ¼ teaspoon

9. Sweetened condensed milk 1 (14 ounce) can

10. Eggnog, at room temperature 1 ½ cups

11. White rum 3 tablespoons

How to cook deliciously - Eggnog Poke Cake (Tres Leches Style)

1 . Stage

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

2 . Stage

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.

3 . Stage

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Allow to cool.

4 . Stage

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.