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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Wonderful holiday cake, If you make your own eggnog- make this cake at anytime!! It's moist and freezes well. Ingredients:
1 cup butter, softened |
1 cup sour cream |
2 cups sugar |
2 large eggs |
3 cups flour |
3 teaspoons baking powder |
1 teaspoon salt |
1 1/2 cups eggnog ( bought or homemade ) |
1/4 cup dark rum, kirsch, or brandy |
1 cup dark canned cherries |
Directions:
1. Cream butter, sugar and sour cream together on low speed, until light and fluffy.
2. Beat in eggs.
3. In a separate bowl sift together the flour, baking powder, and salt. In another bowl, combine the eggnog and rum.
4. Alternate adding the flour mixture and the eggnog mixture to the butter and sugar mixture until well blended.
5. Pour half of the batter into a greased and floured bundt pan.
6. Spread cherries on top, avoiding the sides of the pan.
7. Add the remaining half of the batter on top of the cherries.
8. Bake at 325ºF for approximately 90 minutes, or until the cake is golden brown and the sides pull away from the pan.
9. If browning too fast, cover top with a sheet of foil
10. Cake needs no frosting.
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