Eggnog Cherry Pound Cake
Eggnog Cherry Pound Cake is an moderately easy dinner. Made with 1 c. softened butter, 1 c. sour cream, 2 c. sugar, 2 large eggs and 3 c. flour, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Cream together on low speed butter, sour cream and sugar until light and fluffy.
Sift together dry ingredients.
Combine eggnog and rum.
Alternately add eggnog mixture and dry ingredients to butter and sugar until all are combined.
Batter will be very thick.
Pour half of batter into greased and floured Bundt pan.
Spread cherries on top of batter and top with remaining batter.
Bake at 325Β° for 90 minutes.
Cake is done when golden brown and sides pull away from pan.
Do not underbake.
π· Perfect Pairings
Complete your meal with these
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