Best Cherry Rum Cake Recipes

PISTACHIO CAKE WITH BUTTER-RUM CHERRY GLAZE

Steps:

• FOR THE CAKE
• Prehead oven to 350°F. Place all ingredients except powdered sugar in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes.
• Pour into greased and floured 10-inch tube pan. Bake 55 to 50 minutes or until toothpick inserted near center comes out clean.
• Cool in pan on wire rack 15 minutes; remove from pan. Cool completely.
• FOR THE GLAZE
• Drain the jar of maraschino cherries, saving the juice. Heat butter in sauce pan until melted.
• Stir in powdered sugar and rum. Stir in reserved maraschino cherry juice, 1 teaspoon full at a time, until the glaze is the consistency you want. You may not use the whole 2 tablespoons.
• Squeeze the remaining juice from the whole maraschino cherries, chop the cherries. Add the cherries to the glaze and pour over cake.
• for plain butter rum glaze use the same recipe but add a small amount of butter or caramel flavoring and omit the cherry juice. Substitute crushed pistachios or almonds for chopped maraschino cherries.

CHOCOLATE CHERRY CAKE WITH RUM GANACHE

Steps:

• 1. Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan; set aside.
• 2. In a large bowl stir together cake mix, flour, sugar, drink mix, baking powder and soda. Add oil, eggs, LUCKY LEAF cherry pie filling, sour cream and almond extract. Beat with an electric mixer on low to medium speed for 2 minutes (batter will be stiff). Fold in chopped sweet chocolate. Spoon into prepared pan. Bake for 60 to 70 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Loosen sides and remove from pan. Cool completely.
• 3. For ganache, in a small saucepan heat cream just to boiling. In a medium bowl pour hot cream over bittersweet chocolate; let stand 5 minutes. Stir until chocolate is melted and mixture is smooth; stir in rum. Place bowl with chocolate in a bowl of ice water and let stand about 20 minutes or until thickened, stirring occasionally. Transfer cake to serving plate. Spread ganache over cake. Let stand 1 hour before serving to set up.

CHERRY & RUM CAKE

Steps:

• Drain black cherries - drain the juice into a bowl and store for later. Pour a bit of dark rum over cherries, cover them and let them rest until the sponge is ready.
• Mix the eggs with sugar until foam is formed - you can use mixer for this. Add cocoa, flour, baking powder and oil.
• Cover your tin with a non stick baking paper and then pour the mixture into the tin, alternatively you can grease the tin and sprinkle it with breadcrumbs to avoid burning the pastry.
• Heat the oven to 200 C. It takes around 20mins to bake the sponge, but keep checking it frequently by sticking a tooth pick into the mixture.
• Once sponge is ready, let it cool down.
• Mix the juice from the tinned cherries with 2 table spoons of corn flour, 1/4 tea spoon of cinammon and vanilla sugar and cook until thick. Take off heat and add the rum-soaked cherries. Leave a few cherries for decoration. Let the filling cool down.
• Once the sponge has cooled down, cut it either into two or three layers, depending on the diameter of your tin. Spread the cooled cherry filling and some of the whipped cream onto the sponge.
• Spread whipped cream over the cake to cover it completely, then sprinkle it with grated chocolate.
• Decorate top of the cake with rest of the whipped cream and rest of the cherries, alternatively you can also use glazed cherries for decoration.