Monday, June 13, 2011

Egg Nog Cherry Bundt Cake

Tina from Flourtrader's recent post for her Amaretto Chocolate Chip Bundt Cake reminded me that I had wanted to try this recipe for a long time. I still had Egg Nog liquor and frozen tart cherries, so no excuse for further delay. The cake turned out moist and juicy, yet with a firm texture. In one word: luscious. The dough is rather liquid when you pour it into the form, but don't add more flour! It will turn out just fine. Also, because the dough is quite fluid, it is very important to mix the cherries with flour, so they slide all the way to the bottom of the cake form.

1 jar (720 ml / 24 ounces) tart cherries, drained
225 g (1 2/3 cups) flour
1 tbsp baking powder
200 g (1 1/2 cups) confectioners' sugar
1 package vanilla sugar (or 1 tsp vanilla extract)
5 large eggs
200 ml (5/6 cup) vegetable oil
200 ml (5/6 cup) Egg Nog liquor
75 g (2 1/2 ounces) dark chocolate

Preheat oven to 175°C (350°F). Take 3 tbsp of the flour and put aside. Mix together remaining flour, baking powder, sugar, and vanilla sugar. Bit by bit, add eggs, oil, and Egg Nog. Pat cherries dry and mix with 3 tbsp flour. Fold into batter. Pour batter into a prepared 2.5 liter (2.5 qt) bundt mold (Wipe form with butter or spray with cooking spray, then pour in1/2 bread crumbs and swirl to coat mold.) Bake cake for 60 minutes. Eventually cover with aluminum foil after 45 minutes. Let cake cool in the mold for 15-20 minutes, then turn onto a cooling rack and let cool completely. Melt chocolate and pour over or brush onto cake.


  1. Great minds think alike-I have been toying with the idea of using egg nog also. However, the pairing with the chocolate and cherry I hadn't thought of but it looks tasty! Thanks for sharing. Buzz

  2. I love the idea of this cake. It looks so very moist! Fantastic job. Many thanks for the recipe.

  3. Das ist der richtige Kuchen für Vera :-)

  4. Lovely idea to use egg nog in this cake. Looks delicious!