Eggnog Bundt Cake recipe with poppy seeds is so delicious and festive for the holiday season. With eggnog and rum inside the cake and in the glaze, it’s wonderfully rich with flavor. I love bundt cakes!
“Bundt” simply refers to the shape of the cake. A bundt cake is made in ring-shaped, fluted pan, and it makes the cake super pretty and interesting. Almost all bundt cakes can also be made in traditional cake pans — however, sometimes there are good reasons to go for the bundt.
I love the look of it and the endless possibilities of flavors that the pan can hold and mold. In this case, with the holidays approaching, I was super excited to use eggnog as the star ingredient.
Eggnog is deliciously creamy and rich, so I had a feeling it would easily lend itself to this pound-cake like batter I made for this recipe. And with a touch of dark rum, this Eggnog Bundt Cake recipe is almost like the holiday drink in cake form.
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. It’s the super caramelized area, and this way, you taste this special part of the cake in almost every bite. Know what I mean?
The eggnog is absolutely wonderful in this moist, heavenly holiday dessert. I loved making this Eggnog Bundt Cake recipe and I think I would any time of year.
This has become my younger son’s favorite cake and he’s already requested it for his birthday party in a couple of months. I love it.
You’ll be a big hit if you bring this to a holiday party — or serve it at yours!
Eggnog Poppy Seed Bundt Cake Recipe
For the cake
- 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
- 1/2 cup sour cream
- 2 tablespoons dark rum
- 1 tablespoon vanilla extract
- 3 large eggs
- 1/3 cup poppy seeds
- 3 cups all-purpose flour
- 1-1/4 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon nutmeg
For the glaze:
- 1-1/2 tablespoons of your favorite eggnog I used Knudsen
- 1 tablespoon unsalted butter melted
- 2 teaspoons dark rum
- 1/4 teaspoon nutmeg
- 1/8 teaspoon sea salt
- 1 cup powdered sugar
For the cake:
- 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).
For the glaze:
- 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.
This cake serves 12 medium-large slices -- if you're serving it along with other dessert options, you would likely slice it more thinly and therefore have more servings.
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. 🙂