Eggnog Poke Cake (Tres Leches Style)

• Cake:
• 1 tablespoon butter, or as needed
• 4 eggs, at room temperature
• 3/4 cup white sugar
• 1/4 cup white rum
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Sauce:
• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 cups eggnog, at room temperature
• 3 tablespoons white rum

1. Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with butter.
2. 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. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Allow to cool.
4. 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.

butter, eggs, white sugar, white rum, vanilla, flour, baking powder, salt, condensed milk, eggnog, white rum

Taken from www.allrecipes.com/recipe/269516/eggnog-poke-cake-tres-leches-style/ (may not work)