Eggnog Poke Cake  Eggnog Poke Cake 9119 eggnog poke cake

Eggnog Poke Cake

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recipe image  Eggnog Poke Cake 5dbee77bc853184b8102e194c21bb05e l

Photo by Bobbi Lin
  • Prep time
    1 hour
  • Cook time for dinner
  • Serves
Author Notes

A poke cake is a dessert made with a delicate, springy, absorbent sponge drowned in a sweet, milky custard. There’s a good deal of versions, but the one you might perchance perhaps also be potentially most familiar with is a tres leches cake, which is mostly soaked in three milks: sweetened condensed milk, evaporated milk, and heavy cream. But for this display cloak-stopping dessert, I’ve changed the creamy combination with a festive holiday spirit, eggnog. —Grant Melton

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  • 1 cup


  • 1 teaspoon

    baking powder

  • 1/2 teaspoon

    ground cinnamon

  • 1/2 teaspoon


  • 1/4 teaspoon

    freshly grated nutmeg, plus more for topping

  • 3

    eggs, divided

  • 3/4 cup


  • 2 cups

    store-bought eggnog (or a recipe of your like)

  • 1/3 cup


  • 1 cup

    heavy whipping cream

  • 1/4 cup

    confectioners sugar

  • 1 teaspoon

    vanilla extract
  1. Preheat the oven to 350°F.
  2. In a exiguous mixing bowl, scramble together flour, baking powder, cinnamon, salt, and nutmeg. Feature aside.
  3. Using a stand mixer fitted with a scramble attachment, whip the egg whites on a high velocity. Whereas whipping, slowly sprinkle within the sugar. Continue to whip unless the overall sugar has been integrated and the whites are vivid and frothy, about 2 minutes. Flip down to the bottom velocity and add within the egg yolks. Slowly add within the dry substances unless they’ve all been integrated. Pour the batter into a shallow 3-quart baking dish.
  4. Bake for 25-half-hour or unless a toothpick comes out tidy when inserted into the center of the cake. Make a selection away the cake and allow to cool for quarter-hour.
  5. Whereas the cake is cooling, scramble together the eggnog and whiskey. Feature aside.
  6. After the cake has cooled for 10 minutes, poke holes within the tip of the cake the utilization of a wooden skewer or a fork. Pour half of the eggnog combination onto the cake. Let the cake soak for quarter-hour and then add the the rest of the eggnog. Wrap the cake in plastic wrap and let take a seat within the fridge in a single day.
  7. Must you’re ready to aid the cake, whip the heavy cream to soft peaks. Slither within the confectioners sugar and vanilla. Unfold the whipped cream over prime of the soaked cake and grate nutmeg over the tip. Lend a hand with a nip of whiskey!

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