CHERRY & RUM CAKE
A great tasting cake for any occasion! Looks amazing and it is fairly simple to make!
Provided by millenia
Time 1h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Drain black cherries - drain the juice into a bowl and store for later. Pour a bit of dark rum over cherries, cover them and let them rest until the sponge is ready.
- Mix the eggs with sugar until foam is formed - you can use mixer for this. Add cocoa, flour, baking powder and oil.
- Cover your tin with a non stick baking paper and then pour the mixture into the tin, alternatively you can grease the tin and sprinkle it with breadcrumbs to avoid burning the pastry.
- Heat the oven to 200 C. It takes around 20mins to bake the sponge, but keep checking it frequently by sticking a tooth pick into the mixture.
- Once sponge is ready, let it cool down.
- Mix the juice from the tinned cherries with 2 table spoons of corn flour, 1/4 tea spoon of cinammon and vanilla sugar and cook until thick. Take off heat and add the rum-soaked cherries. Leave a few cherries for decoration. Let the filling cool down.
- Once the sponge has cooled down, cut it either into two or three layers, depending on the diameter of your tin. Spread the cooled cherry filling and some of the whipped cream onto the sponge.
- Spread whipped cream over the cake to cover it completely, then sprinkle it with grated chocolate.
- Decorate top of the cake with rest of the whipped cream and rest of the cherries, alternatively you can also use glazed cherries for decoration.
CHOCOLATE CHERRY CAKE WITH RUM GANACHE
Rich chocolate cake is layered with cherry pie filling and spread with a creamy ganache.
Provided by Allrecipes Member
Time 5h15m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan; set aside.
- In a large bowl stir together cake mix, flour, sugar, drink mix, baking powder and soda. Add oil, eggs, LUCKY LEAF Cherry Pie Filling, sour cream and almond extract. Beat with an electric mixer on low to medium speed for 2 minutes (batter will be stiff). Fold in chopped sweet chocolate. Spoon into prepared pan. Bake for 60 to 70 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Loosen sides and remove from pan. Cool completely.
- For ganache, in a small saucepan heat cream just to boiling. In a medium bowl pour hot cream over bittersweet chocolate; let stand 5 minutes. Stir until chocolate is melted and mixture is smooth; stir in rum. Place bowl with chocolate in a bowl of ice water and let stand about 20 minutes or until thickened, stirring occasionally. Transfer cake to serving plate. Spread ganache over cake. Let stand 1 hour before serving to set up.
Nutrition Facts : Calories 699.4 calories, Carbohydrate 81 g, Cholesterol 98.4 mg, Fat 39.1 g, Fiber 4.2 g, Protein 8.9 g, SaturatedFat 16.5 g, Sodium 505 mg, Sugar 47.1 g
CHERRY DUMP CAKE
Amazingly easy and amazingly good... too good! This is my mother-in-law's recipe that was just recently shared. It would be a shame not to share it. Best served warm and with vanilla ice cream (of course).
Provided by hhuffman4
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
- Bake in the preheated oven until golden brown on top, 35 to 40 minutes.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 56.5 g, Cholesterol 10.2 mg, Fat 11.1 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 284.1 mg, Sugar 19.8 g
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