Cherry Eggnog Bundt Cake Recipe

Name: Cherry Eggnog Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
Bake at 325u00b0F for approximately 90 minutes, or until the cake is golden brown and the sides pull away from the pan.

1348

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup butter, softened, 1 cup sour cream, 2 cups sugar, 2 large eggs, and more.

Yes, Cherry Eggnog Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Eggnog Bundt Cake

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