Boozy Eggnog Cake
Boozy Eggnog Cake might be just the dessert you are searching for. This recipe makes 9 servings with 500 calories, 8g of protein, and 35g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up baking powder, nutmeg, butter, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Christmas. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 6 hours.
Instructions
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.