Cherry-Laced Cake

Cherry-Laced CakeAh, the restorative powers of a good weekend. Besides eating well (we had lunch at Allegria in Bussum again), I spent a lot of time being unproductive on Saturday. Always a good thing.
Sunday, however, included recipe tesing for Vriendin (I made a gorgeous pappardelle) and writing anarticle for a client. In between all the ‘hard’ work, I felt the huge urge to bake — yet again. The last time was Thursday’s pain d’épices, which I’m happy to hear a few of you tested and loved! This time I was looking for something a little naughtier though — in other words, more butter, svp.
I came up with a soft, cherry jam-laced cake with the slightest hint of rum. It was so good that we had a whopping two slices in one day. Non, je ne regrette rien…

PS: Delicious with crème anglaise, powdered sugar… or simply served as is, in all its naked glory!


Cherry-Laced Cake
Serves 8

  • 3 eggs
  • 175 g sugar
  • 300 g all-purpose flour
  • 1 tbsp baking powder
  • 50 ml brown rum
  • 200 g butter, melted
  • 4 tbsps black cherry jam

Preheat the oven to 180°C. Butter and flour a 22 cm springform tin, and line the bottom with a circle of baking paper. Beat the eggs and sugar until light and creamy. Sift in the flour and baking powder and carefully fold in. Add the rum and butter and fold these ingredients in as well. Pour half of the batter into the prepared tin. Spread the jam on top and distribute evenly and lightly with  the tip of a knife. Pour the rest of the batter on top and bake in the oven for 30 minutes. Remove the cake from the oven, cover with foil and let it bake for an additional 20 minutes, Take the tin out of the oven and place it on a rack to cool. Unmold the cake and serve.

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