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Valentine's Day Chocolate Covered Cherry Bundt Cake
Prep: 20 Minutes
Cook: 35 Minutes
- 1 Baker's Joy Spray
- 2 Softened Sticks Unsalted Butter
- 1 1/ 4 cups Sugar
- 4 Room Temperature Eggs
- 1/ 2 teaspoon Vanilla Extract
- 1/ 2 teaspoon Almond Extract
- 1 1/ 2 teaspoons Cherry Extract
- 1/ 4 teaspoon Red Gel Food Coloring
- 2 cups Cake Flour
- 3 tablespoons Divided Cake Flour
- 2 1/ 2 teaspoons Baking Powder
- 1/ 2 teaspoon Salt
- 3/ 4 cup Milk
- 16 ounces Drained Maraschino Cherries
- 3 ounces Chocolate Candy Coating
- Optional: 1 cup Powder Sugar
Preheat oven to 350 degrees. Prepare Elegant Heart Bundt pan with Baker’s Joy spray and set aside. Drain juice from cherries (save juice in refrigerator if making optional glaze), chop cherries coarsely and place on paper towels to drain, set aside. In medium bowl whisk together 2 cups of cake flour, baking powder and salt. Set aside. In large bowl, cream butter and sugar with mixer at medium speed until light and fluffy. Add eggs one at a time and continue beating for two minutes. Mix in vanilla extract, almond extract, cherry extract and red food coloring. Slowly beat in half of flour mixture then milk and then remaining flour mixture until smooth. Sprinkle cherries with 3 tablespoons cake flour and roll them until coated. Gently fold cherries into batter. Pour batter into prepared pan and tap on counter to remove air bubbles.
Place in preheated oven for 25-35 minutes or until toothpick inserted in cake comes out clean. Cool in pan for 10 minutes, turn cake out onto cake plate and cool completely.
Melt chocolate candy coating in microwave for 20-second intervals until melted. Stir until smooth and drizzle over cake.
To create a cherry cordial effect, stir 1 cup of powdered sugar and 1-2 Tbsp of reserved cherry juice until smooth. Drizzle over cake or onto individual servings.
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Joni and Scott Schramm
February 12, 2017
Recommend To a Friend: Yes
Well, wasn't that a disappointing birthday cake. First of all, we could not find the baker's joy spray suggested in the recipe, so we followed the instructions on the label from the Elegant Heart Bundt pan and used butter and flour to prep the pan. My husband and I worked together on this to ensure that instructions and ingredients were precisely followed, as we didn't want a flop for our birthday gathering. So, of course, the cake stuck to the pan. We managed to nicely go around the edges with a spatula, but it still broke and came out in two peices, plus crumbs. Frustrated, but determined, we managed to hold the peices together by using some of the chocolate candy glaze and applied the remainder of the chocolate and cherry cordial glaze per instructions. It didn't look awful, just not like the presentation on the pan label and in the online recipe. But, we knew it would taste way better than it looked. Um, not so much. The cake was dry, hardly sweet, and the coursely chopped cherries all went to the bottom of the pan (which was the top of the cake) and left much of the cake tasting dusty and dry. We would like to blame the suggestion of cake flour for that result, but really don't know. One would have thought the glazes would have made up for it...but nope. Yuck on the use of chocolate candy coating for this and we would make our own glazes from scratch next time. Just a special note: Prep time of 20 minutes is way off if you are meticulously following instructions to the letter. We would never use or recommend this recipe again, and are even reluctant to try the pan again in the future. So much needs to change in this recipe as a "do-over" following these institutions is not the answer.
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