Cherry Eggnog Bundt Cake

• 1 cup butter, softened
• 1 cup sour cream
• 2 cups sugar
• 2 large eggs
• 3 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1-1/2 cups eggnog
• 1/4 cup dark rum, kirsch, or other brandy
• 1 cup dark canned cherries

1. Cream butter, sugar and sour cream together on low speed, until light and fluffy. Beat in eggs. In a separate bowl sift together the flour, baking powder, and salt. In another bowl, combine the eggnog and rum.
2. Alternate adding the flour mixture and the eggnog mixture to the butter and sugar mixture until well blended. Pour half of the batter into a greased and floured bundt pan. Spread cherries on top, avoiding the sides of the pan. Add the remaining half of the batter on top of the cherries.
3. Bake at 325u0b0F for approximately 90 minutes, or until the cake is golden brown and the sides pull away from the pan.

butter, sour cream, sugar, eggs, flour, baking powder, salt, eggnog, dark rum, cherries

Taken from www.epicurious.com/recipes/member/views/cherry-eggnog-bundt-cake-1211045 (may not work)