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home > recipes > cakes > cherry eggnog bundt cake
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 brandy 1 cup dark canned cherries 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 325ºF for approximately 90 minutes, or until the cake is golden brown and the sides pull away from the pan. Cake needs no frosting.

Cherry Eggnog Bundt Cake


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keyword: cherry
keyword: eggnog
keyword: bundt
recipes for cakes
recipes by butterflydog
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(posted December 21, 2007)

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
brandy
1 cup dark canned cherries

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 325ºF for approximately 90 minutes, or until the cake is golden brown

and the sides pull away from the
pan. Cake needs no frosting.


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