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Juicy cherry bundt cake with Amaretto

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Ingredients for 1 servings:

  • 1 jar sour cherries, 720 ml; drained weight 460 g
  • 250 g butter
  • 200 g sugar
  • 1 bag of vanilla sugar
  • Salt
  • 4 eggs
  • 300 g flour
  • 100 cornstarch
  • 1 bag of baking powder
  • 6 tbsp Amaretto
  • 150 g powdered sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Drain the cherries well. Cream the butter with sugar, vanilla sugar, and a pinch of salt until fluffy. Beat in the eggs, one at a time. Mix the flour with the cornstarch and baking powder and stir in portions alternately with 5 tablespoons of the liqueur. Coat the cherries in flour and carefully fold into the batter. Pour the batter into a greased Bundt pan dusted with breadcrumbs and bake in a preheated oven at 175°C for 50-60 minutes. Mix the powdered sugar with 1 tablespoon of the liqueur and 3-4 tablespoons of water and brush over the cake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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