Just Baked

January 21, 2010

Chocolate Cherry Ring



Enough is enough! As much as I love veggies, sometimes you have to have something sweet- hence the massive chocolate and cherry stuffed bundt cake currently sitting on my table. I'm not worried about it though, I doubt that it will be sitting there for long; cakes have a way of disappearing in my house.

I want to get back in the (maybe bad) habit of always having something fresh baked around the house, especially because friends tend to just drop in. What better way to go about that than to always have some of my Gram's cake baked up? After all, she was pretty much the queen of keeping sweets for visitors.

This cake is moist and not too sweet. It's perfect paired with a cup of tea or coffee, with just a sprinkle of powdered sugar on top. Yum!



INGREDIENTS
2 Cups flour
1/2 Cup sugar
1 TSP baking soda
1 TSP cinnamon
1/8 TSP salt
2 eggs
1/2 Cup veg. oil
2 TSP vanilla extract
1 Cup chocolate chips
1 Cup chopped walnuts
1 (20 oz) can cherry pie filling

Preheat oven to 350.

Combine flour, sugar, baking soda and cinnamon in a large bowl. Set aside.



In another bowl, mix eggs, oil and vanilla extract. Beat well.
This looks so gross and I'm still making you look at it.



Add to flour mixture and mix well.



Fold in walnuts, chocolate and cherry filling. Don't be too worried about smushing the cherries, because it's going to happen no matter how hard you try not to.





Grease and flour a bundt tin. Make sure to really cover it.



Evenly distribute the batter in the bundt tin.




Bake for 1 hour.

Remove from oven and allow to rest in the tin for 5 minutes.

Turn the bundt on to a rack to finish cooling.



Dust with powdered sugar and make some coffee.



Try not to eat the entire cake in one sitting. It will be difficult.

6 comments:

Gloria Kelley said...
This comment has been removed by the author.
Gloria Kelley said...

I would love to make this cake but can't print the recipe because of the photos. Too long. Can you send me a copy that I can print out? Thanks.

gloriasblogs@yahoo.com

fulltimefoodie said...

Mmmm, chocolate and cherries make a heavenly combination.

Salamander said...

This looks so delicious. I am totally going to attempt to make it, thank you for the recipe!

A few questions: is baking soda the same as baking powder? Also, do you think there would be a replacement for the cherry pie filling? I'm not sure they sell it in England. :/

Temma said...

Hi Salamander,

Baking Soda and Baking Powder are a little bit different. They both cause cakes to rise, but they react a little differently to other ingredients. It's possible to use baking powder instead of baking soda, but not the other way around, and it may affect the taste of the finished treat- here's a whole page explaining it.

I would think that you could find jars or cans of cherry pie filling in the UK, but if not, it's possible to make it from scratch. Honestly, it will probably be tastier than the stuff from cans, but a little bit more time consuming.

Here is a cherry pie filling recipe that sounds good.
Here is another one, although they're pretty similar.

I hope this helps! Enjoy the cake :)

The Scrivener Collider said...

That looks glorious. Want. Now.

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Honey Never Spoils by Temma Hankin is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.