Ingredients
1 c. softened butter
1 c. sour cream
2 c. sugar
2 large eggs
3 c. flour
3 tsp. baking powder
1 tsp. salt
1 to 1 1/2 c. eggnog
1/4 c. dark rum
1 c. cherry pie filling
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Individual cups for perfectly shaped poached eggs
Rotating stand for smooth cake frosting and decorating
Electric egg cooker — hard, soft, poached eggs, no guessing
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Cream together on low speed butter, sour cream and sugar until light and fluffy. Beat in eggs. Sift together dry ingredients. Combine eggnog and rum. Alternately add eggnog mixture and dry ingredients to butter and sugar until all are combined. Batter will be very thick. Pour half of batter into greased and floured Bundt pan. Spread cherries on top of batter and top with remaining batter. Bake at 325° for 90 minutes. Cake is done when golden brown and sides pull away from pan. Do not underbake.