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.