Chocolate Cherry Rum Cake

Yummy, rummy and chocolatey.  What could be better?  The dried sour cherries are soaked in rum, plus there’s chocolate chips for the extra hit that you’re craving.

This one makes half a recipe, one 9-inch round pan.  It’s from David Lebovitz’s cookbook Ready for Dessert.

What you need:

3/4 cup dried sour cherries, chopped

4 tablespoons of light rum

1/2 cup + 2 tablespoons

1/4 cup cocoa

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup butter at room temperature

3/4 cup sugar

1 egg, room temperature

1 egg yolk, room temperature

1/2 teaspoon vanilla

1/3 cup buttermilk or plain yogurt

1/2 cup walnuts or pecans, chopped and toasted

2/3 cup chocolate chips

for the glaze:

1 cup powdered sugar, sifted

2-3 tablespoons rum

What you do:

1.  Bring the sour cherries and 4 tablespoons of rum to a boil in a small pot.  Set them aside with a lid on for about an hour.

2.  Butter a 9-inch round square pan and dust it with flour.  Line the bottom of the pan with parchment paper.  Preheat the oven to 350F.

3.  Sift the flour, cocoa, baking powder, baking soda and salt.

4.  Beat the butter and sugar until light and fluffy.  Add the egg and yolk and vanilla and beat in.

5.  Stir in half the flour mixture, then stir in the buttermilk or yogurt.  Add the rest of the flour mixture.

6.  Stir in the nuts, chocolate chips and cherries.

7.  Pour the batter into the pan.  Bake for about 45 minutes, or until a toothpick comes out clean.  It might have a little bit of the chocolate chip on it, so don’t mistake that for not being done.

8.  Let the cake cool for 15 minutes, then poke the cake all over with a toothpick and drizzle with about 2 tablespoons of rum.

9.  Let the cake cool for about another 1/2 hour, then run a knife around the edge of the pan and remove it from the pan to cool.  Peel off the parchment paper.

10.  To make the glaze, mix the powdered sugar and the remaining rum.  Spoon it over the cake and let it run down the sides.

11.  The cake should last about 5 days, but if you’re going to keep it that long it’s best to glaze it shortly before serving.

Thank you Corey for editing!

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