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Dairyland Holiday Dessert recipe

A holiday eggnog cake, studded with choppedred and green maraschino cherries, served with a rum-flavoredbutter sauce.

Recipe: Dairyland HolidayDessert

3 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt1 cup butter
1 3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups eggnog
2/3 cup chopped red maraschino cherries, well-drained
1/3 cup chopped green maraschino cherries, well drainedButter Sauce:
1 cup granulated sugar
1 1/2 teaspoons cornstarch
1/2 cup half-and-half
1/2 cup butter
1/2 teaspoon rum extract

  • Preheat oven to 325°F (160°C).
  • Grease and flour a 10-inch fluted tubepan or tube pan; set aside.
  • In a medium bowl combine the cake flour,baking powder, nutmeg and salt; set aside.
  • In a large bowl, beat butter and sugaruntil light and fluffy. Blend in eggs and vanilla. Add the flourmixture alternately with the eggnog, mixing well after each addition.Stir in cherries. Pour into greased and floured 10-inch flutedtube pan or tube pan.
  • Bake for 1 hour to 1 hour and 10 minutesor until wooden pick inserted in center comes out clean. Cool15 minutes, remove from pan. Serve warm or at room temperaturewith Butter Sauce.
  • For Butter Sauce: Combine sugar and cornstarchin saucepan; gradually add half-and-half. Add butter, bring toboil over medium heat, stirring constantly. Stir in rum extract.

    Makes 12 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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