“Nut in the Pudding” Poppy Seed Bundt Cake Recipe
Nut in the Pudding is one of our favorite Taggart Christmas traditions, although there is technically no pudding involved, so let’s get that cleared up immediately.
Every year my dad makes this poppy seed Bundt cake, slices it up, and secretly hides an almond underneath one of the pieces. Then everyone chooses a slice. Whoever gets the piece with the almond wins the cash prize.
We started with $5, but every year we add another $5 to the pot. At this point, the winner walks away with more than $200 for choosing the correct piece of cake.
There is absolutely zero strategy.
Here is the best Bundt cake you’ll ever eat. And it’s also probably the easiest. The only trick is getting the bake time right. Overbake it and you’ll lose all that glorious moisture. Underbake it and half the cake will stay in the pan. Nail the timing, though, and this cake is absolute perfection.
P.S. It absolutely does not have to be Christmas to make this cake.
“Nut in the Pudding” Poppy Seed Bundt Cake Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F
- Mix all ingredients together for 5 minutes. Pour into a well-greased, lightly floured Bundt pan.
- Bake for 20 minutes. Cover the cake with foil and bake for another 20–25 minutes.
- Cool for 15 minutes, then transfer to a cake plate. Frost with vanilla glaze or dust with powdered sugar.
- Combine all ingredients and beat until smooth. Add more or less milk until you reach your desired consistency.
