I love bundt cakes!
“Bundt” simply refers to the shape of the cake. A bundt cake is made in ring-shaped, fluted pan.
I love the look of it and I love the endless possibilities of flavors that a bundt pan can hold and mold.
And I absolutely love the gorgeous amount of “crust” on a bundt cake. The bundt pan creates so much more of that delicious part of a cake that bakes along the edges of a pan. A bundt cake lets you taste this special part of the cake in almost every bite.
You’ll be a big hit if you bring this to a holiday party — or serve it at yours!
- 2 teaspoons unsalted butter, softened
- 1 cup grape seed or vegetable oil
- 2 cups granulated sugar
- 1-1/4 cup of your favorite eggnog (I used Knudsen, from the refrigerator)
- ½ cup sour cream
- 2 tablespoons dark rum
- 1 tablespoon vanilla extract
- 3 large eggs
- ⅓ cup poppy seeds
- 3 cups all-purpose flour
- 1-1/4 teaspoon baking powder
- ¾ teaspoon sea salt
- ½ teaspoon nutmeg
- 1-1/2 tablespoons of your favorite eggnog (I used Knudsen, from the refrigerator)
- 1 tablespoon unsalted butter, melted
- 2 teaspoons dark rum
- ¼ teaspoon nutmeg
- ⅛ teaspoon sea salt
- 1 cup powdered sugar
- Preheat the oven to 350 degrees F and grease the inside of a bundt pan with the butter, making sure to get it inside all of the crevices. Set it aside.
- Add the oil, sugar, eggnog, sour cream, rum, and vanilla to a large mixing bowl. Use a whisk to mix everything together until it's a smooth consistency.
- Add the eggs and whisk just until they are thoroughly blended into the batter.
- Use a spatula to fold in the in the poppy seeds.
- In another larger mixing bowl add the flour, baking powder, salt, and nutmeg. Make a well in the center and pour in the eggnog mixture. Whisk just until all of the dry ingredients are thoroughly blended in. (Do not over mix!)
- Pour the batter into the buttered-bundt pan and bake in the preheated 350 degree F oven until the edges are golden brown, the top has risen, and it's beginning to crack, about 45 minutes.
- Let the cake cool for about 15 minutes or so in the pan, then place a plate (or platter) that's at least a few inches bigger than the cake, up side down on top of the pan. Invert the cake onto the plate -- do this gently and don't remove the pan from the cake until you can feel that the cake has released and is firmly on the plate.
- The cake should be completely cooled to room temperature before you add the glaze (see below instructions).
- In a small mixing bowl, whisk the eggnog with the melted butter, rum, nutmeg and salt.
- Place a fine mesh sifter over the bowl and about a third at a time, add the powdered sugar to it. Use the bottom of a large metal spoon to gently move the sugar around until all of it has gone through the sifter and into the bowl. Use the whisk to mix until it's smooth. Repeat this process twice, until all of the sugar has been added and mixed in. The glaze should be smooth, thick, and pourable.
- Once the cake has cooled, use a spoon to drizzle the glaze on the cake in a circular motion around the top.
The glaze will be thick - I like it this way so that it doesn't all seep into the cake and/or to the bottom. If you'd like it thinner, you can add a bit more melted butter.
Friday Flowers will be back next week. 🙂