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Categories:Viewed: 32 - Published at: 3 years ago
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
- 1/4 cup dark rum, kirsch, or other brandy
- 1 cup dark canned cherries
Method
- Cream butter, sugar and sour cream together on low speed, until light and fluffy. Beat in eggs. In a separate bowl sift together the flour, baking powder, and salt. In another bowl, combine the eggnog and rum.
- Alternate adding the flour mixture and the eggnog mixture to the butter and sugar mixture until well blended. Pour half of the batter into a greased and floured bundt pan. Spread cherries on top, avoiding the sides of the pan. Add the remaining half of the batter on top of the cherries.
- Bake at 325°F for approximately 90 minutes, or until the cake is golden brown and the sides pull away from the pan.
