Tartouillat (Cherry and Rum Cake)

Name: Tartouillat (Cherry and Rum Cake)
Yield: 8
Ingredients: 2 tablespoons unsalted butter, softened; 1 pound cherries, pitted; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 3 large eggs, beaten; 1 cup sugar; 1/4 cup dark rum; 4 ounces (1 stick) unsalted butter, melted and cooled; 1/2 cup milk; 2 teaspoons pure vanilla extract; 3 tablespoons confectioners’ sugar

Tartouillat (Cherry and Rum Cake) was pinched from <a href="http://www.seriouseats.com/recipes/2011/08/let-them-eat-tartouillat-cherry-and-rum-cake-recipe.html" target="_blank">www.seriouseats.com.</a>

"[Photograph: María del Mar Sacasa] This is delicious served warm with a light dusting of powdered sugar, but can be served at room temperature. It's a grown-up, not-too-sweet, and just boozy enough cake...."

INGREDIENTS

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2 tablespoons unsalted butter, softened

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1 pound cherries, pitted

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2 cups all-purpose flour

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1 1/2 teaspoons baking powder

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1 teaspoon salt

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3 large eggs, beaten

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1 cup sugar

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1/4 cup dark rum

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4 ounces (1 stick) unsalted butter, melted and cooled

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1/2 cup milk

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2 teaspoons pure vanilla extract

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3 tablespoons confectioners’ sugar

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