Cherry Chocolate Amaretto Bundt

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Cherry Chocolate Amaretto Bundt

Pretty in pink, this Cherry Chocolate Amaretto Bundt is a delightfully sweet showstopper. C&H® Light Brown Sugar gives the cake a rich, slightly caramelized bite that plays beautifully with the aromatic flavor of almond extract incorporated into the batter. Amaretto Drunken Cherries, made with fresh cherries and sweet Italian liqueur and rounded out with C&H® Granulated Sugar, dot the interior of the cake, along with chunks of chopped chocolate. This chocolate-cherry masterpiece is then finished with a pink-hued Cherry Amaretto Glaze made with C&H® Powdered Sugar. Bursting with rich cherry and almond flavor, this cake is striking enough for a special occasion but simple enough for a weeknight treat, making it the baker’s ultimate Bundt!

Cherry Chocolate Amaretto Bundt
Makes 1 (10-cup) Bundt cake
  • 1 cup (227 grams) unsalted butter, softened
  • 1⅓ cups (293 grams) firmly packed C&H® Light Brown Sugar
  • 4 large eggs (200 grams), room temperature
  • 1½ teaspoons (6 grams) vanilla extract
  • 1 teaspoon (4 grams) almond extract
  • 3 cups (375 grams) unbleached cake flour
  • 1 teaspoon (5 grams) baking powder
  • 1½ teaspoons (4.5 grams) kosher salt
  • ⅔ cup (160 grams) whole buttermilk, room temperature
  • ¼ cup (60 grams) amaretto
  • Amaretto Drunken Cherries (recipe follows)
  • 2 ounces (57 grams) 60% cacao semisweet chocolate, roughly chopped
  • Cherry Amaretto Glaze (recipe follows)
  • Garnish: fresh cherries
  1. Preheat oven to 325°F (170°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture alternately with buttermilk and amaretto, beginning and ending with flour mixture, beating just until combined. Fold in Amaretto Drunken Cherries and chocolate.
  4. Spray a 10-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan. Forcefully tap pan on kitchen towel-lined counter several times to settle batter and release any air bubbles.
  5. Bake until a wooden pick inserted near center comes out clean or an instant-read thermometer registers 200°F (93°C), 1 hour to 1 hour and 10 minutes. Let cool in pan for 15 minutes. Invert cake onto a wire rack, and let cool completely.
  6. Place cake on cake plate. Using a spoon, drizzle Cherry Amaretto Glaze into and over grooves of cake. Garnish with fresh cherries, if desired.

Amaretto Drunken Cherries
Makes 1¾ cups cherries
  • ½ cup (100 grams) C&H® Granulated Sugar
  • ½ cup (120 grams) amaretto
  • 1½ cups (242 grams) halved and quartered pitted fresh sweet cherries
  1. In a small saucepan, heat sugar and amaretto over medium heat, stirring frequently, until sugar dissolves, 4 to 5 minutes. Add cherries, and cook until cherries have softened and are fork-tender, 9 to 10 minutes, adjusting heat if needed. Pour cherry mixture into a medium bowl; cover and refrigerate until cool, at least 1 hour or up to 4 hours. Drain through a fine-mesh sieve before use, reserving liquid for Cherry Amaretto Glaze.

Cherry Amaretto Glaze
Makes about ⅔ cup
  • 1½ cups (180 grams) C&H® Powdered Sugar
  • 4 to 6 tablespoons (90 grams) cherry-amaretto syrup reserved from Amaretto Drunken Cherries (recipe precedes)*
  1. In a small bowl, whisk together powdered sugar and 4 tablespoons (60 grams) reserved syrup. Add remaining 2 tablespoons (30 grams) syrup, 1 tablespoon (15 grams) at a time, until smooth. (Mixture needs to be very thick to hang on the side of the cake. Add slowly to make sure you have the right consistency.) Use immediately.
*The glaze’s viscosity and color will depend on how long the Amaretto Drunken Cherries were boiled.


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