Cherry Eggnog Bundt Cake

submitted by butterflydog

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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