Cherry Rum Cake An easy cake that is flavored with cherries and rum. RecipeDetail Preparation Time: 20 hours Total time: 90 minutes 8 Servings Ingredients: 1 cup DOLE® Frozen Dark Sweet Cherries, 1 cup butter or margarine, softened, 2-1/2 cups sugar, 4 eggs, beaten, 3-1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 cup buttermilk, 2 teaspoons rum extract, Instructions: Step 1: Preheat oven to 325°F.  Grease and flour 12-cup bundt pan. Step 2: Thaw and drain cherries reserving juice from for topping. Cut cherries into quarters. Step 3: Cream butter until fluffy in mixer.  Gradually add sugar to butter and beat on medium speed for 5 minutes until sugar is incorporated.  Continue to blend and add eggs one at a time.  Gently fold cherries into cake batter. Step 4: Sift together flour, baking powder, baking soda and salt.  Alternately add flour mixture and buttermilk to butter until fully incorporated. Stir in rum extract. Step 5: Pour batter into prepared pan. Bake 1 hour or until toothpick inserted near center comes out clean. Step 6: Cool  15 minutes on a wire rack before transferring to plate or cake stand. Step 7: Pour Butter Rum Glaze over cake. Step 8: Butter Rum Glaze: Melt 3 tablespoons butter over medium heat.  Whisk 2-3/4 cups powdered sugar into butter until smooth. Remove pan from heat and add 3 tablespoons spiced rum and 1 cup roughly chopped dark sweet cherries.
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Recipe

Cherry Rum Cake

Prep Time 20 hours
Total Time 90 minutes
Difficulty 1.0 Easy
Calories Per Servings 630 Calories
Servings 8
Nutrition facts Nutrition facts

About

An easy cake that is flavored with cherries and rum.

Ingredients 10

Ingredients

1 cup DOLE® Frozen Dark Sweet Cherries
1 cup butter or margarine, softened
2-1/2 cups sugar
eggs, beaten
3-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 teaspoons rum extract

Steps

STEP1

Direction

Preheat oven to 325°F.  Grease and flour 12-cup bundt pan.

STEP2
Ingredients

DOLE® Dark Sweet Cherries 1 cup

Direction

Thaw and drain cherries reserving juice from for topping. Cut cherries into quarters.

STEP3
Ingredients

1 cup butter or margarine,  softened 
2 ½ cups sugar 
4 eggs, beaten 

Direction

Cream butter until fluffy in mixer.  Gradually add sugar to butter and beat on medium speed for 5 minutes until sugar is incorporated.  Continue to blend and add eggs one at a time.  Gently fold cherries into cake batter.

STEP4
Ingredients

3-1/4 cups all-purpose flour
1 teaspoon baking powder 
½ teaspoon baking soda 
1 teaspoon salt 
1 cup buttermilk
2 teaspoons rum extract 

Direction

Sift together flour, baking powder, baking soda and salt.  Alternately add flour mixture and buttermilk to butter until fully incorporated. Stir in rum extract.

STEP5

Direction

Pour batter into prepared pan. Bake 1 hour or until toothpick inserted near center comes out clean.

STEP6

Direction

Cool  15 minutes on a wire rack before transferring to plate or cake stand.

STEP7

Direction

Pour Butter Rum Glaze over cake.

STEP8

Direction

Butter Rum Glaze: Melt 3 tablespoons butter over medium heat.  Whisk 2-3/4 cups powdered sugar into butter until smooth. Remove pan from heat and add 3 tablespoons spiced rum and 1 cup roughly chopped dark sweet cherries.

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