Poppy seed and eggnog bundt cake

Ingredients for 1 servings:

• 250 g butter or margarine, soft
• 180 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 4 m.-sized eggs
• 330 g wheat flour
• 1 packet of baking powder
• 75 ml milk
• Fat, for the shape
• Flour , for the shape
• 2 packs of poppy seed cake, 250 g each
• 2 eggs
• 6 tbsp eggnog
• 1 pack of cake icing, for decorating

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

for 20 pieces

Grease and flour the Bundt cake pan. Preheat oven to approximately 180°C (top/bottom heat), approximately 160°C (fan oven). Cream the margarine or butter until light and fluffy. Gradually add the sugar, vanilla sugar, and salt, stirring until the mixture forms a thick batter. Beat in each egg for about 1/2 minute on high speed. Mix the flour with the baking powder and briefly stir in two portions, alternating with the milk, on medium speed. Mix together the ready-to-bake poppy seed filling, eggs, and egg liqueur. Alternately fill the Bundt cake pan with the batter and poppy seed mixture. Using a fork, pull the batter and poppy seed mixture clockwise and bake the Bundt cake for approximately 50 minutes. Remove the cake from the pan after 10 minutes, turn it out onto a wire rack, and let it cool. Melt the cake glaze according to the instructions and cover the cake with it.