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One slice of Eggnog Bundt Cake with Poppy Seeds on a pink floral plate.

Eggnog Poppy Seed Bundt Cake Recipe

This cake is so incredibly delicious and so festive for the holiday season. With eggnog and rum inside the cake and in the glaze, it's wonderfully rich with flavor.

Course Dessert
Cuisine American
Keyword cake for party, holiday cakes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 386 kcal
Author Valentina K. Wein

Ingredients

For the cake

  • 1 1/2 teaspoons unsalted butter, softened
  • 1 cup neutral oil (like vegetable or bran)
  • 2 cups granulated sugar
  • 1 1/4 cup of your favorite non-alcoholic eggnog
  • 1/2 cup sour cream
  • 2 tablespoons dark rum
  • 1 tablespoon pure vanilla extract
  • 3 large eggs
  • 1/3 cup poppy seeds
  • 3 cups all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon nutmeg

For the glaze

  • 2 tablespoons of your favorite non-alcoholic eggnog
  • 1 tablespoon unsalted butter, melted
  • 2 teaspoons dark rum
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 3/4 cup powdered sugar

Instructions

For the cake

  1. Preheat the oven to 350°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.

  2. 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.
  3. Add the eggs and whisk just until they are thoroughly blended into the batter.
  4. Use a spatula to fold in the poppy seeds.

  5. 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!)
  6. Pour the batter into the buttered-bundt pan and bake in the preheated 350°F oven until the edges are golden brown, the top has risen, and it's beginning to crack, about 45 minutes.

  7. 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, upside 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.

  8. The cake should be completely cooled to room temperature before you add the glaze (see below instructions).

For the glaze

  1. In a small mixing bowl, whisk the eggnog with the melted butter, rum, nutmeg and salt.
  2. 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.
  3. Once the cake has cooled, use a spoon to drizzle the glaze on the cake in a circular motion around the top.

Recipe Notes

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.