![](https://cdn.statically.io/img/www.allrecipes.com/thmb/KMlZphYteefdbFiPiO2Zer--W3E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6093991-8ac33e5b3eb7450d9966afe810a7448b.jpg)
Ingredients
Cake:
-
2 cups all-purpose flour
-
1 ½ teaspoons ground nutmeg (Optional)
-
1 teaspoon baking soda
-
1 teaspoon baking powder
-
½ teaspoon salt
-
½ teaspoon ground cinnamon
-
¼ teaspoon ground cloves
-
1 cup white sugar
-
½ cup unsalted butter, softened
-
3 eggs
-
1 teaspoon vanilla extract
-
½ cup heavy whipping cream
-
½ cup spiced rum
Eggnog Sauce:
-
4 egg yolks
-
⅓ cup white sugar
-
¼ cup all-purpose flour
-
3 tablespoons cornstarch
-
1 teaspoon vanilla extract
-
¼ teaspoon salt
-
1 cup 2% milk
-
1 cup eggnog
Eggnog Whipped Cream:
-
1 cup heavy whipping cream
-
½ cup eggnog
-
1 tablespoon powdered sugar
-
1 teaspoon vanilla extract
-
1 pinch salt
-
1 pinch freshly grated nutmeg, or to taste (Optional)
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 9-inch cake pan with parchment paper.
-
Whisk flour, nutmeg, baking soda, baking powder, salt, cinnamon, and cloves together in a medium bowl. Set aside.
-
Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Add 1/3 of the flour mixture and stir until just combined. Pour in 1/2 of the cream and 1/2 of the spiced rum and mix until just combined. Continue alternating adding the flour mixture, cream, and spiced rum until combined. Do not overmix. Pour batter into the prepared pan.
-
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Allow to cool for 5 minutes in pan before removing to a serving platter.
-
While cake is baking, make the eggnog sauce. Whisk egg yolks and sugar together in a small bowl. Mix in flour, cornstarch, vanilla extract, and salt; mixture will be very thick.
-
Combine milk and eggnog in a medium saucepan over medium-low heat. Heat until just barely simmering. Slowly pour 1/2 of the hot milk mixture into the egg yolk mixture, whisking constantly. Pour egg yolk mixture back into the saucepan with the milk and eggnog; whisk to combine. Continue cooking, whisking constantly, until thickened, about 2 minutes.
-
Pour sauce through a fine-mesh sieve into a heat-safe bowl. Let cool slightly, then place a piece of plastic wrap directly onto the surface of the sauce to prevent a skin from forming.
-
While cake is still very warm, poke holes all over using the handle of a wooden spoon. Slowly pour eggnog sauce over cake and let soak in, spreading sauce over the cake with a spatula if necessary. Allow to cool completely, at least 30 minutes.
-
Make eggnog whipped cream just before serving. Beat cream, eggnog, powdered sugar, vanilla extract, and salt together on high speed in a medium bowl until stiff peaks form.
-
Place several dollops of whipped cream on the completely cooled cake. Top with freshly grated nutmeg.
Cook's Notes:
Some of the sauce will sit on top of the cake and not soak in. This makes for a nice topping, if desired.
This cake tastes better slightly cold. Do not put the whipped cream on until ready to serve.
Nutrition Facts (per serving)
352 | Calories |
18g | Fat |
37g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 352 | |
% Daily Value * | |
Total Fat 18g | 24% |
Saturated Fat 11g | 54% |
Cholesterol 147mg | 49% |
Sodium 272mg | 12% |
Total Carbohydrate 37g | 13% |
Dietary Fiber 1g | 2% |
Total Sugars 20g | |
Protein 6g | 11% |
Vitamin C 1mg | 1% |
Calcium 97mg | 7% |
Iron 1mg | 7% |
Potassium 120mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.