“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.”
READY IN:
1hr 35mins
SERVES:
25
UNITS:
US

Ingredients Nutrition

Directions

  1. Filling:
  2. Mix the dried cherries with the liquor or vanilla, add the remaining ingredients, stir well and set aside.
  3. Stir occasionally so the cherries absorb the liquid evenly.
  4. Cake:
  5. Preheat the oven to 325°F.
  6. Lightly grease a 10-inch tube or bundt-style pan.
  7. In a large bowl, beat together the butter, sugar, nutmeg and salt until light and fluffy.
  8. 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.
  9. Whisk the flour and baking powder together. Beat in one-third of the flour mixture, then one-third of the eggnog or cream.
  10. Repeat, being sure to scrape the bottom and sides of the mixing bowl occasionally.
  11. Add the remaining flour and eggnog or cream, beating well.
  12. Spoon half the batter into the prepared pan. Sprinkle with the nut and cherry mixture. Top with the remaining batter.
  13. Smooth the top gently.
  14. 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.
  15. Bake the cake for 1 hour, 15 minutes, or until a cake tester inserted in the center of the cake comes out clean.
  16. Remove the cake from the oven and place on a rack.
  17. 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.
  18. Glaze:
  19. Mix all of the glaze ingredients together, adding a bit of water if needed.
  20. Drizzle over the cooled cake.
  21. Yield: 1 cake.

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