Cherry Vodka Bundt Recipes

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CHERRY VODKA BUNDT RECIPE - (4.5/5)



Cherry Vodka Bundt Recipe - (4.5/5) image

Provided by ladygourmet

Number Of Ingredients 23

Cake
3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1/2 cup full fat milk
1/2 cup sour cream
1/2 cup butter
1 1/2 cup sugar
Cherries
2 cups Bing cherries, pitted and chopped
1/4 cup Sobieski Cherry Vodka
1/4 cup sugar
Zest of 1 orange
Streusel
2 tablespoons brown sugar
2 tablespoons white sugar
3 tablespoons all-purpose flour
2 tablespoons butter
Icing Drizzle
1/4 cup confectioner's sugar
1/4 teaspoons vanilla
2 tablespoons of milk or 2 tablespoons cherry vodka syrup

Steps:

  • In a small bowl combine cherries, vodka, sugar and orange zest. Toss together and let sit for up to 1 hour or refrigerate overnight. Preheat oven to 350 degrees. In the bowl of your stand mixer, beat butter, eggs, sugar, sour cream, milk, salt, and baking powder. Add flour in ¼ cup additions mixing on low until well combined. Pour about ½ of the syrup from the cherries into the batter. Mix again until incorporated. In a prepared bundt pan, pour 1/3 of the cake batter and spread evenly around the bottom of the pan with spatula. Spoon 1/3 of the cherries all over the first layer of batter. Repeat this process once more, ending with a final layer of cake batter. Be sure to reserve some cherries for garish if desired. In a small pan, melt butter with flour and sugars. Toss until a streusel forms. Scatter over the cake and bake for 35-40 minutes, or until cake tester comes out clean. Transfer cake to a wire rack and let cool for at least 30 minutes before transfer to a cake plate. In a small bowl, whisk up the icing and drizzle over bundt. Serve with reserved cherries or whipped cream.

CHERRY VODKA BUNDT



Cherry Vodka Bundt image

Between two layers of moist sour cream cake, are beautiful summer cherries soused in vodka. With a light streusel crust and simple vanilla drizzle, this seasonal treat is unbelievably simple to whip up in a pinch!

Provided by Catherine Cappiello Pappas

Categories     Cakes

Time 40m

Number Of Ingredients 23

cake:
3 cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
3 eggs
½ cup full fat milk
½ cup sour cream
½ cup butter
1 ½ cup sugar
cherries:
2 cups bing cherries, pitted and chopped
¼ cup sobieski cherry vodka
¼ cup sugar
zest of 1 orange
streusel:
2 tablespoons brown sugar
2 tablespoons white sugar
3 tablespoons all-purpose flour
2 tablespoons butter
icing drizzle:
¼ cup confectioner's sugar
¼ teaspoons vanilla
2 tablespoons of milk or 2 tablespoons cherry vodka syrup

Steps:

  • 1. In a small bowl combine cherries, vodka, sugar and orange zest. Toss together and let sit for up to 1 hour or refrigerate overnight. Preheat oven to 350 degrees. In the bowl of your stand mixer, beat butter, eggs, sugar, sour cream, milk, salt, and baking powder. Add flour in ¼ cup additions mixing on low until well combined. Pour about ½ of the syrup from the cherries into the batter. Mix again until incorporated. In a prepared bundt pan, pour 1/3 of the cake batter and spread evenly around the bottom of the pan with spatula. Spoon 1/3 of the cherries all over the first layer of batter. Repeat this process once more, ending with a final layer of cake batter. Be sure to reserve some cherries for garish if desired. In a small pan, melt butter with flour and sugars. Toss until a streusel forms. Scatter over the cake and bake for 35-40 minutes, or until cake tester comes out clean. Transfer cake to a wire rack and let cool for at least 30 minutes before transfer to a cake plate. In a small bowl, whisk up the icing and drizzle over bundt. Serve with reserved cherries or whipped cream.

CHERRY VODKA



Cherry Vodka image

Provided by Anne Applebaum

Categories     Vodka     Alcoholic     Christmas     Easter     Aperitif     Cherry     Summer     Party     Advance Prep Required     Drink

Yield Makes one 34-oz/1-L bottle of vodka

Number Of Ingredients 3

1 1/8 lb/510 g fresh sour cherries (or black currants or jagody)
25 oz/750 ml clear vodka
1 to 2 tbsp sugar (optional)

Steps:

  • Pit and halve the cherries. As in all vodka recipes, it is important that the flesh of the fruit be somehow exposed.
  • Fill a jar with the cherries, but do not pack it. Pour the vodka on top and seal tightly. Leave in a dark place, preferably for at least 2 weeks-or up to 6 months. At the end of that time, open the jar and strain. If you have a very fine-mesh strainer, that will do. If not, use an ordinary strainer lined with a cheesecloth or even a coffee filter. Set the strainer over a large bowl, ideally one from which you'll be able to easily pour afterward. Pour the vodka mixture through the strainer and allow the fruit to sit, seeping liquid, for a good hour or so, stirring a bit and pressing if need be to make the liquid go through.
  • Now taste the vodka. Add sugar if you want an after-dinner liqueur, or leave it out if you want something sharper. Pour (or ladle) into a decorative bottle.

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