Ingredients

The following ingredients have 12 Servings
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 ½ teaspoons ground nutmeg
  • 1 cup 2 sticks butter, room temperature
  • 1 ½ c granulated sugar
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 1 ½ cups dairy eggnog
  • 1 (8-ounce) package refrigerated whipped topping
  • few dashes of nutmeg to garnish

Instruction

  • Preheat the oven to 350 degrees.
  • Either butter and flour or spray with baking spray a 9 by 13 inch baking dish.
  • In a large bowl stir together the flour, baking powder, salt and nutmeg.
  • In a separate bowl, or in the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 4 – 5 minutes.
  • Add the vanilla to the milk in the measuring cup.
  • Add the eggs one at a time, mixing thoroughly after each one.
  • Alternate adding 1/3 of milk mixture and 1/3 of flour mixture, beating well in between.
  • Pour the batter into the prepared baking pan and spread evenly. Bake the cake for 30 – 35 minutes until the cake is firm and golden brown on the edges. Cool completely.
  • In a medium bowl, stir together the condensed milk, evaporated milk and eggnog until thoroughly blended. Poke holes all over the cooled cake.
  • Slowly pour one half of the eggnog mixture over the cake, then leave it for a few minutes to soak in. Pour over the remaining eggnog, cover the pan with plastic wrap and refrigerate for eight hours or overnight.
  • Before serving spread whipped cream or refrigerated whipped topping evenly over the top of the cake. Sprinkle lightly with nutmeg.
  • Cut the cake into squares and serve chilled.