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1
Filling:
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2
Mix the dried cherries with the liquor or vanilla, add the remaining ingredients, stir well and set aside.
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3
Stir occasionally so the cherries absorb the liquid evenly.
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4
Cake:
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5
Preheat the oven to 325u00b0F.
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6
Lightly grease a 10-inch tube or bundt-style pan.
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7
In a large bowl, beat together the butter, sugar, nutmeg and salt until light and fluffy.
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8
Add the eggs one at a time, beating after each addition until the batter looks fluffy. Beat in the rum or brandy, if you're using it.
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9
Whisk the flour and baking powder together. Beat in one-third of the flour mixture, then one-third of the eggnog or cream.
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10
Repeat, being sure to scrape the bottom and sides of the mixing bowl occasionally.
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11
Add the remaining flour and eggnog or cream, beating well.
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12
Spoon half the batter into the prepared pan. Sprinkle with the nut and cherry mixture. Top with the remaining batter.
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13
Smooth the top gently.
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14
Lift the cake pan several inches above the counter and drop it to the counter; repeat. This will eliminate any large air pockets or bubbles.
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15
Bake the cake for 1 hour, 15 minutes, or until a cake tester inserted in the center of the cake comes out clean.
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16
Remove the cake from the oven and place on a rack.
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17
Let the cake cool in the pan for 20 minutes, then loosen the edges with a knife and return to the rack to cool completely.
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18
Glaze:
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19
Mix all of the glaze ingredients together, adding a bit of water if needed.
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20
Drizzle over the cooled cake.
