Eggnog lovers alert: this is like a slice of eggnog in cake form. Booze up the homemade eggnog to your liking.
Notes:Cook the eggnog sauce like a creme anglaise—until the mixture lightly coats the back of a spoon. When you draw a line across the spoon, the line should stay. Avoid boiling or the eggs will scramble. Sauce shouldn't be made ahead or it will cool and thicken too much to soak into cake.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
- Yield:Serves 9 to 12
- Active time: 1 hour
- Total time:6 hours
- For Cake:
- 1 1/2 cups (10 1/2 ounces) granulated sugar
- 3/4 teaspoon salt
- 3 large eggs
- 8 tablespoons (4 ounces) unsalted butter, very soft
- 4 teaspoons vanilla extract
- 1 1/2 cups (7 1/2 ounces) all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon nutmeg
- 1 cup milk, warmed
- For Eggnog Sauce:
- 4 large yolks
- 1/2 cup (3 1/2 ounces) granulated sugar, divided
- Pinch salt
- 1 1/2 cups milk
- 3/4 teaspoon nutmeg, divided
- 1/3 cup bourbon or dark rum (or to taste)
- 2 cups heavy cream
Adjust oven rack to middle position and preheat to 350°F. Grease 9- by 9-inch baking pan. Stir sugar and salt in large bowl to combine. Whisk in eggs, one by one, until lightened. Whisk in softened butter and vanilla until combined.
Add flour, baking powder, and nutmeg to bowl and whisk to combine. Slowly whisk in milk until combined and smooth (batter will seem thin). Pour into pan and bake until golden and top is set, about 35 minutes. Transfer to wire rack to cool until warm.
When cake is cooled to warm, make eggnog sauce. Whisk yolks with 1/4 cup sugar and salt until smooth. Scald milk in small pot over medium heat. Slowly whisk in half of the hot milk into egg mixture. Return egg and milk mixture to the pot and cook on medium low heat, stirring with wooden spoon, until mixture thickens slightly and coats the back of the spoon (see note). Stir in 1/2 teaspoon nutmeg and bourbon. Add more bourbon if desired (see note).
Poke several holes in cake and cut into squares (either 9 or 12 squares). Slowly pour hot sauce over cake, opening up cuts into the cake to allow the sauce to fully soak in. Chill at least 4 hours (preferably overnight).
Beat cream and remaining 1/4 cup sugar to medium peak. Spread over cake, dust with remaining 1/4 teaspoon nutmeg and serve.