Golden Eggnog Cake

Recipe by Annacia
READY IN: 1hr 35mins




  • Filling:
  • 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.
  • Cake:
  • 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.
  • Glaze:
  • Mix all of the glaze ingredients together, adding a bit of water if needed.
  • Drizzle over the cooled cake.
  • Yield: 1 cake.