In an attempt to bring some consistency to my blog, I’m transferring some old recipes from their own pages into blog posts. Bear with me while I get this all sorted out. Perhaps they will inspire you (or maybe me) to try these old recipes out!
The following recipe was originally posted on May 31, 2010
This Bundt cake came to be when I was invited to my friend’s bachelorette party. We were starting off the night with a potluck, and the bride-to-be was vegan. As my attendance depended on me taking a ferry ride over to Victoria, BC, I needed to come up with something that would travel well. I knew it would involve baking, because baking is what I do best.
My friend had told me not to worry, and that I could just bring a fun bottle of liqueur with me instead. A light went on my head – we had a large quantity of vodka-soaked cherries in our freezer from when my mom made liqueur with our neighbour. I decided to base my creation around them.
I decided to pair my cherries with almonds, as it’s such a classic flavour combination. I then spent a vast amount of time looking for a vegan cake recipe to suit my needs. While nothing came up that I deemed suitable, I did get some good ideas. The cake is based on the infamous Wacky Cake, without the chocolate, and with my own modifications to make this dense, rich, amaretto-soaked delight. The light pink cherry infused glaze is just the “icing on the cake”.
Cherry Almond Bachelorette Bundt Cake
Serves 10 – 12 (or more)
- 2 1/2 cups all purpose flour
- 1 cup ground almonds
- 2 cups sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 cups vodka soaked cherries, drained and pitted, liquid reserved
- 1 cup coconut milk
- 1 cup almond milk
- 1/2 cup coconut oil, melted
- 2 tbsp vinegar
- 1 tbsp almond extract or amaretto
- 1/4 – 1/3 cup amaretto
- 2/3 – 3/4 cup powdered sugar
- 2 tbsp reserved cherry liquid
- Preheat oven to 350 degrees Celsius. Grease and flour a 10” Bundt pan.
- In a large bowl, combine flour, ground almonds, sugar, baking powder, baking soda, and sea salt, mixing well.
- Make three wells in the dry mixture.
- In each of the well, add the coconut oil, vinegar, and almond extract.
- Pour coconut milk and almond milk over the dry ingredients, and mix well.
- Add 1/4 of batter to Bundt pan, then sprinkle 1/4 of the cherries overtop. Repeat until all the batter and cherries are added.
- Bake 60 – 65 min, or until a deep golden brown colour has developed. Allow to cool in pan for 10 min, then loosen the sides and invert onto a plate.
- As the cake cools, brush amaretto onto the cake, allowing it to soak in between applications.
- To make the glaze – mix powdered sugar and reserved cherry liquid to desired consistency. Drizzle over completely cooled cake and allow to set.
- Frozen cherries could be substituted for the vodka soaked cherries. Fresh may also work.
- You could also use amaretto or a combination of water and almond extract in the glaze – you just won’t have the girly pink colour.