Description

A sophisticated dessert that blends the delicate tartness of fresh cherries with the deep, nutty sweetness of premium amaretto liqueur. This elegant Bundt cake features a fine, velvety crumb achieved through traditional creaming methods and the use of specialized cake flour.

Ingredients

2.5 cups Swan cake flour
1 cup unsalted butter, room temperature
1.5 cups granulated sugar
4 large eggs, room temperature
0.5 cup Amaretto liqueur
0.5 cup whole milk
2 cups fresh cherries, pitted and halved
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon almond extract
1 cup powdered sugar (for glaze)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and thoroughly grease and flour a Nordic Heritage Bundt pan.
In a medium bowl, sift together the Swan cake flour, salt, and baking powder to ensure a light and airy texture.
In a large mixing bowl, cream the room temperature butter and granulated sugar until the mixture is pale and fluffy.
Incorporate the eggs one at a time, beating well after each addition, then stir in the almond extract.
Alternately add the flour mixture and the combined milk and amaretto to the butter mixture, beginning and ending with the dry ingredients.
Toss the pitted cherry halves with two tablespoons of flour to prevent sinking, then gently fold them into the batter.
Pour the batter into the prepared pan and bake for 50-55 minutes, or until a skewer comes out clean.
Allow the cake to rest in the pan for 15-20 minutes before inverting onto a wire rack to cool completely.
Whisk the powdered sugar with a small amount of milk and almond extract to create a smooth glaze, then drizzle over the cooled cake.

Notes

To ensure the most intricate details of your bundt pan are visible, use a pastry brush to apply softened butter into every crevice before dusting with flour. Always ensure your eggs and milk are at true room temperature to maintain a stable emulsion; if they are too cold, the batter may curdle and affect the final rise. For a cleaner cut and more developed flavor, allow the cake to sit for at least four hours before serving.

Prep Time: 25 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: French-inspired