Recipe by Annacia
A small slice of this rich, moist cake studded with cherries and nuts is perfect for a winter afternoon, with a cup of coffee or tea: just the pick-me-up you'll need for a full evening of decorating or present-wrapping. It can be made ahead, wrapped well, frozen, then taken out of the freezer when you need it. It's substantial enough to serve as the centerpiece of a holiday dessert table if you have one of the fancy shaped bundt pans. By the way, if you have a nutmeg grater be sure to use fresh nutmeg; the flavor and aroma are vastly superior to the pre-ground. *Eggnog's out of season? Use 1 1/4 cups light cream or half and half + 1 1/4 teaspoons eggnog flavor.
Top Review by kandc88
Maybe my review is unfair at only 3 stars because it tastes a lot like I expected it to. I found it to be super dense an a little bit alcoholic tasting. I used Brandy everywhere it was called for in the recipe. I served it a New Years Eve party and I had a ton leftover so I'm going to call it a non-crowd pleaser. I ate so much of that cake because of the amount leftover that it will be a LONG time before I crave those flavors again!
- 1⁄2 cup sweet dried cherries, very coarsely chopped
- 1 tablespoon rum or 1 tablespoon brandy or 2 teaspoons vanilla
- 1⁄2 cup chopped walnuts or 1⁄2 cup pecans
- 1⁄4 cup light brown sugar or 1⁄4 cup dark brown sugar
- 1⁄4 cup unbleached flour
- 2 tablespoons butter, melted
- 1 1⁄2 cups unsalted butter, at room temperature (3 sticks, 12 ounces)
- 2 cups sugar
- 1⁄2 teaspoon grated nutmeg
- 1 teaspoon salt
- 4 large eggs
- 1⁄4 cup dark rum (optional) or 1⁄4 cup brandy (optional)
- 3 1⁄2 cups cups unbleached flour
- 2 teaspoons baking powder
- 1 1⁄4 cups eggnog or 1 1⁄4 cups light cream
- 4 ounces glazing sugar or 4 ounces confectioners' sugar
- 2 teaspoons eggnog or 2 teaspoons water or 2 teaspoons milk or 2 teaspoons cream
- 1 teaspoon rum or 1 teaspoon brandy or 1 teaspoon vanilla or 1⁄4 teaspoon eggnog, flavor
- 1⁄4 teaspoon nutmeg
Directions See How It's Made
- Mix the dried cherries with the liquor or vanilla, add the remaining ingredients, stir well and set aside.
- Stir occasionally so the cherries absorb the liquid evenly.
- Preheat the oven to 325°F.
- Lightly grease a 10-inch tube or bundt-style pan.
- In a large bowl, beat together the butter, sugar, nutmeg and salt until light and fluffy.
- 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.
- Whisk the flour and baking powder together. Beat in one-third of the flour mixture, then one-third of the eggnog or cream.
- Repeat, being sure to scrape the bottom and sides of the mixing bowl occasionally.
- Add the remaining flour and eggnog or cream, beating well.
- Spoon half the batter into the prepared pan. Sprinkle with the nut and cherry mixture. Top with the remaining batter.
- Smooth the top gently.
- 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.
- Bake the cake for 1 hour, 15 minutes, or until a cake tester inserted in the center of the cake comes out clean.
- Remove the cake from the oven and place on a rack.
- 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.
- Mix all of the glaze ingredients together, adding a bit of water if needed.
- Drizzle over the cooled cake.
- Yield: 1 cake.