Cherry Rum CakeAn easy cake that is flavored with cherries and rum.
Preparation Time: 20 hours
Total time: 90 minutes
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,
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.