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

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°F for 90 minutes. Cake is done when golden brown and sides pull away from pan. Do not underbake.

Butter Cream Frosting:

2 1/2 c. powdered sugar
1 tbsp. butter
2 tbsp. milk
1 tsp. vanilla

Combine ingredients. Beat until smooth. Drizzle over completely cool cake.