This is another dessert item that was featured at a Community gathering. The cake was very well received, and every one loved it. You will need to use at least a 12 cup bundt pan to bake this one. I just added additional cherry halves & shredded coconut to the top to add a little color. It is hard to resist this dessert, but I did manage to let every one else enjoy as I watched. The cherry Liqueur added an in depth cherry flavor to the batter. I know you will love this cake. I made this one using my 16 cup cake pan, and I used 4 cups of flour to create a large cake. Butter also adds flavor.
1Preheat oven to 325 degrees F. Spray bundt pan generously with cooking spray or I prefer to use Baker's Joy, (I call it my man in the can) Smile
2Cream butter,& cream cheese in mixing bowl, then gradually add sugar, and beat until light and airy. At least 10 to 15 minutes. Then add eggs one at a time beating well after each addition.
3Gradually add flour a little at a time alternating with milk and liqueur or cherry juice. Beat well until well mixed. Add in chopped Cherries and extracts and beat till blended.
4Pour batter into prepared pan, and bake in preheated 325 degree F. oven and bake for 1 hour and 30 minutes to 1 hour 30 minutes or until toothpick inserted into center of cake comes out clean.
5Note you can divide batter between 2 loaf pans if desired, and lessen baking time about 10 to 20 minutes, but check to make sure cake is done.
Frost cake with Cream Cheese frostingby beating ingredients together, Add 1 jar of chopped cherries drained to cream cheese frosting, and stir to mix, add 1 1/2 teaspoon cherry liqueur or cherry extract, stir to mix and frost cake. Garnish with additional cherry halves and shredded coconut if desired.
6PLEASE NOTE: IF YOU DO NOT HAVE A 16 CUP BUNDT PAN, THEN ONLY USE 3 1/2 CUPS FLOUR