Eggnog Cherry Poundcake from a Darigold newspaper advertisement This rich & dense cake is a Russell Family Christmas morning tradition along with Kicking Horse Kick Ass coffee. For the batter: 1 cup butter, softened 1 cup sour cream 2 cups sugar 2 large eggs 3 cups all-purpose flour 3 tsp baking powder 1 tsp salt 1 1/2 cups eggnog (not light eggnog!) 1/4 cup spiced or dark rum alternately, you can omit the rum and increase the eggnog to 1 3/4 cup 1 cup cherry pie filling For frosting: 3/4 cup powdered icing sugar 1 TBS butter 1 TBS milk 1 tsp vanilla extract or vanilla bean split and scraped Preheat oven to 325°F/163°C. In a standing mixer or a bowl with a hand mixer on low speed, cream together the butter, sour cream, and sugar until light and fluffy. Beat in eggs. In a separate bowl, sift together dry ingredients. Combine eggnog and rum and add to the batter. It will be very thick. Grease and flour a bundt pan. Pour half of the batter into the pan. With a spoon, spread the cherry pie filling into the centre of the batter, careful to keep it in the middle and a little away from the pan edges, so that the filling won’t bread through the cake as it bakes. Pour the remaining batter over top, starting around the edges to encapsulate the cherry filling. Bake for 75 to 90 minutes until golden and beginning to pull away from the pan. You can check the doneness with a cake tester or knife but the filling can make it difficult to judge. Don’t under bake or it will be doughy. Remove and allow to cool slightly in the pan before inverting it on a cake rack. Allow to cool to room temperature. To make the frosting, melt the butter, milk, and sugar over low heat. Whisk in the vanilla and allow to cool slightly. Drizzle over the cake and sift a little more powdered icing sugar over top. RETURN TO THE RECIPES PRINTABLE

Eggnog Cherry Poundcake

from a Darigold newspaper advertisement

This rich & dense cake is a Russell Family Christmas morning tradition along with Kicking Horse Kick Ass coffee.

For the batter:

•1 cup butter, softened
•1 cup sour cream
•2 cups sugar
•2 large eggs
•3 cups all-purpose flour
•3 tsp baking powder
•1 tsp salt
•1 1/2 cups eggnog (not light eggnog!)
•1/4 cup spiced or dark rum alternately, you can omit the rum and increase the eggnog to 1 3/4 cup
•1 cup cherry pie filling
For frosting:
•3/4 cup powdered icing sugar
•1 TBS butter
•1 TBS milk
•1 tsp vanilla extract or vanilla bean split and scraped

Preheat oven to 325°F/163°C.

In a standing mixer or a bowl with a hand mixer on low speed, cream together the butter, sour cream, and sugar until light and fluffy. Beat in eggs. In a separate bowl, sift together dry ingredients. Combine eggnog and rum and add to the batter. It will be very thick.

Grease and flour a bundt pan. Pour half of the batter into the pan. With a spoon, spread the cherry pie filling into the centre of the batter, careful to keep it in the middle and a little away from the pan edges, so that the filling won’t bread through the cake as it bakes. Pour the remaining batter over top, starting around the edges to encapsulate the cherry filling.

Bake for 75 to 90 minutes until golden and beginning to pull away from the pan. You can check the doneness with a cake tester or knife but the filling can make it difficult to judge. Don’t under bake or it will be doughy. Remove and allow to cool slightly in the pan before inverting it on a cake rack. Allow to cool to room temperature.

To make the frosting, melt the butter, milk, and sugar over low heat. Whisk in the vanilla and allow to cool slightly. Drizzle over the cake and sift a little more powdered icing sugar over top.

RETURN TO THE RECIPES

PRINTABLE - EGGNOG CHERRY POUNDCAKE.pdf

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