Baking with Booze
by Nicole Watts
A fast and easy black forest Bundt cake made with Travis Hasse’s Cherry Pie Liqueur & Chocolate Shop Wine.
What you’ll need
- 2 cups sugar
- 1 ¾ cups flour
- ¾ cup cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk ****
- 1 cup Chocolate Shop wine
- ½ cup vegetable oil
- 2 teaspoons vanilla
- 8 - 16 oz. Dried tart cherries
- Travis Hasse’s Cherry Pie Liqueur
- Powdered sugar
- Hot fudge or chocolate sauce (optional)
The night before
1 Put dried cherries in a bowl.
2 Add cherry pie liqueur to cover them.
3 Soak overnight.
1 Pour cherries and remaining liquid into small saucepan and cover.
2 Heat until cherries are plump.
3 Set aside to cool.
1 Preheat oven to 350 degrees.
2 Grease and “flour” Bundt pan with a sprinkle of cocoa powder
3 Combine sugar, flour, cocoa, baking soda, baking powder and salt.
4 Add eggs, buttermilk, wine, oil and vanilla. (Batter will be thin.)
5 Pour evenly into Bundt pan.
6 Gently add cherries evenly to batter
7 Bake for 45 minutes.
8 Cool for 20 minutes
9 Invert pan onto serving plate
10 Dust with powdered sugar
**This can also be served with hot fudge or chocolate sauce drizzled over the top for those who like their cake extra sweet.
**** In baking, regular milk can be substituted for buttermilk by adding 1 tablespoon of lemon juice or white distilled vinegar or 1 3/4 teaspoons cream of tartar per cup of regular milk. Allow the soured milk to stand for ten minutes before adding to recipes.