- Hands-on time:
- 20 mins. to 25 mins.
- Baking time:
- 40 mins. to 50 mins.
- Total time:
- 1 hrs 30 mins. to 2 hrs
- 10" bundt-style cake
If you're a fan of chocolate-covered cherries and chocolate-cherry ice cream, then this cake is for you. Deep-dark fudge cake studded with both dried and maraschino cherries isn't a dessert for the faint of heart. A light drizzle of icing or a dollop of freshly whipped cream sets the deep flavors off to perfection.
- 1 cup sweetened tart cherries, chopped
- 2 cups milk
- 1/2 cup (8 tablespoons) soft butter
- 4 large eggs
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 3/4 cup King Arthur All-Purpose Baking Cocoa
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup maraschino cherry juice
- 1/2 cup maraschino cherries, chopped
- 1 cup semisweet chocolate chips
- 1) Preheat the oven to 350°F. Grease and flour a 12-cup Bundt pan. Bundt cakes are notorious for sticking, so be sure to grease and flour well; skip the pan spray this time, using solid shortening and flour instead.
- 2) In a small bowl, combine the dried cherries and milk and set aside to steep for 10 minutes. Drain the cherries, reserving the milk.
- 3) Combine the butter, eggs, sugar, baking powder, baking soda, salt, vanilla, cocoa, flour, and 1 cup of the reserved milk. Beat on medium speed for 2 minutes.
- 4) Stop and scrape the bottom and sides of the bowl, then add the remaining reserved milk and the cherry juice. Beat for another 2 minutes.
- 4) Add the two types of cherries, and the chocolate chips. Mix on low speed for 1 minute, or until well combined. Pour the batter into the prepared pan.
- 6) Bake the cake for 40 to 50 minutes, or until a long cake tester comes out clean; a dry piece of spaghetti makes a great tester for large Bundt cakes. The top of the cake will develop cracks, which is normal. The cracks should look moist, but not overly wet.
- 7) Remove the cake from the oven and cool in the pan for 10 minutes. Turn the cake out onto a cooling rack to cool completely before serving.
- Yield: One 10" bundt cake, about 20 servings.
Tips from our bakers
- This cake is wonderful as is, or dusted with confectioners' sugar. A simple vanilla confectioners' sugar glaze is tasty. Or serve with freshly whipped cream, which can help temper the richness of this deep, dark cake.