Eggnog Cherry Pound Cake
A moist, rich pound cake infused with eggnog and rum, layered with cherry pie filling, perfect for holiday celebrations or festive gatherings.
Ingredients
Instructions
- Cream together on low speed butter, sour cream, and sugar until light and fluffy.
- Beat in eggs.
- Sift together dry ingredients: flour, baking powder, and salt.
- Combine eggnog and rum.
- Alternately add eggnog mixture and dry ingredients to the butter and sugar until all are combined. Batter will be very thick.
- Pour half of the batter into a greased and floured Bundt pan.
- Spread cherry pie filling on top of the batter.
- Top with the remaining batter.
- Bake at 325°F (163°C) for 90 minutes, or until golden brown and sides pull away from the pan.
Tips & Substitutions
For a lighter texture, ensure the butter is well-creamed before adding other ingredients. If you don't have eggnog, substitute with equal parts milk and heavy cream, adding a sprinkle of nutmeg or cinnamon for flavor. You can also swap dark rum with vanilla extract for a non-alcoholic version, making it suitable for family gatherings.
Serving Suggestions
This Eggnog Cherry Pound Cake is delightful on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a warm cup of Touchdown Tea for a cozy dessert experience, making it perfect for holiday gatherings or family celebrations.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. To reheat, slice and warm in the microwave for 10-15 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Eggnog Cherry Pound Cake contains roughly 162 calories, with 4g protein, 20g carbohydrates, and 8g fat. It is a good source of vitamin C (17% of the Daily Value) and calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 809mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Is it possible to make this recipe gluten-free?
Absolutely! To make a gluten-free version of this Eggnog Cherry Pound Cake, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure the blend contains xanthan gum for proper texture. The taste and moisture should remain deliciously intact.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).