From Newsgroup: rec.food.baking

This Drunk Cherry Cake takes about 2 hours of cooking and a day of
waiting. Absolutely worth it, though!

Ingredients:

Cherries: 1 cup
Rum/Cognac: ~3/4 cups
Butter: 300g + 90g
Flour: 160g
Cocoa powder: 30g
Baking powder: 1 tsp
Eggs: 5
Sugar: 180g
Condensed milk: 380g
Dark chocolate: 150g

Preparation:

Soak cherries in rum/cognac for 12 hours in the fridge.
Bring 300g of butter to room temperature.
Sift together flour, cocoa powder, and baking powder.

Cake Layers:

Beat eggs and sugar until fluffy.
Gradually add the dry ingredients to the egg mixture.
Bake at 180-#C (350-#F) for 40 minutes.
Once cooled down, cut the baked cake into 3 layers.
Remove the center from the middle layer to create a ring.

Filling:

Strain cherries well while keeping the syrup.
Beat 300g of butter until white and fluffy.
Gradually add condensed milk, mixing well after each addition.
Crumble the removed part of the middle layer, mix in to the filling.

Assembly:

Each layer needs to be soaked with alcohol, 2-3 tbsp for top/bottom layer. Place the bottom layer and the cake ring first.
Spread the filling evenly, cover with the top part.
Refrigerate the cake for 4-6 hours.

Glaze:

Melt chocolate with 90g of butter.
Pour the glaze over the cake.
--
Regards,
River
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From Newsgroup: rec.food.baking

River Fox wrote:
This Drunk Cherry Cake takes about 2 hours of cooking and a day of
waiting. Absolutely worth it, though!

Ingredients:

Cherries: 1 cup
Rum/Cognac: ~3/4 cups
Butter: 300g + 90g
Flour: 160g
Cocoa powder: 30g
Baking powder: 1 tsp
Eggs: 5
Sugar: 180g
Condensed milk: 380g
Dark chocolate: 150g

Preparation:

Soak cherries in rum/cognac for 12 hours in the fridge.
Bring 300g of butter to room temperature.
Sift together flour, cocoa powder, and baking powder.

Cake Layers:

Beat eggs and sugar until fluffy.
Gradually add the dry ingredients to the egg mixture.
Bake at 180-#C (350-#F) for 40 minutes.
Once cooled down, cut the baked cake into 3 layers.
Remove the center from the middle layer to create a ring.

Filling:

Strain cherries well while keeping the syrup.
Beat 300g of butter until white and fluffy.
Gradually add condensed milk, mixing well after each addition.
Crumble the removed part of the middle layer, mix in to the filling.

Assembly:

Each layer needs to be soaked with alcohol, 2-3 tbsp for top/bottom layer. Place the bottom layer and the cake ring first.
Spread the filling evenly, cover with the top part.
Refrigerate the cake for 4-6 hours.

Glaze:

Melt chocolate with 90g of butter.
Pour the glaze over the cake.

--
Regards,
River

Thanks for sharing. Did you try this? Any photos?


This is a response to the post seen at: http://www.jlaforums.com/viewtopic.php?p=683954481#683954481
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From Newsgroup: rec.food.baking

On Mon, 17 Feb 2025 11:57:05 -0500
mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:

River Fox wrote:
This Drunk Cherry Cake takes about 2 hours of cooking and a day of
waiting. Absolutely worth it, though!

Ingredients:

Cherries: 1 cup
Rum/Cognac: ~3/4 cups
Butter: 300g + 90g
Flour: 160g
Cocoa powder: 30g
Baking powder: 1 tsp
Eggs: 5
Sugar: 180g
Condensed milk: 380g
Dark chocolate: 150g

Preparation:

Soak cherries in rum/cognac for 12 hours in the fridge.
Bring 300g of butter to room temperature.
Sift together flour, cocoa powder, and baking powder.

Cake Layers:

Beat eggs and sugar until fluffy.
Gradually add the dry ingredients to the egg mixture.
Bake at 180-#C (350-#F) for 40 minutes.
Once cooled down, cut the baked cake into 3 layers.
Remove the center from the middle layer to create a ring.

Filling:

Strain cherries well while keeping the syrup.
Beat 300g of butter until white and fluffy.
Gradually add condensed milk, mixing well after each addition.
Crumble the removed part of the middle layer, mix in to the filling.

Assembly:

Each layer needs to be soaked with alcohol, 2-3 tbsp for top/bottom
layer. Place the bottom layer and the cake ring first.
Spread the filling evenly, cover with the top part.
Refrigerate the cake for 4-6 hours.

Glaze:

Melt chocolate with 90g of butter.
Pour the glaze over the cake.

--
Regards,
River

Thanks for sharing. Did you try this? Any photos?

This is a response to the post seen at: http://www.jlaforums.com/viewtopic.php?p=683954481#683954481

Hi! Sure, I did try the recipe before posting here. It turned out quite
well, though I definitely need more practice with the piping bag :-D Unfortunately, I don't think I can post photographs on here.
--
Regards,
River
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.baking

River Fox wrote :

Unfortunately, I don't think I can post photographs on here.

Correct. You can't/shouldn't post images in rec.food.baking.

What you can do is upload your pictures to an image sharing site and
post the URL in rec.food.baking.

One site frequently used is https://postimages.org/ https://i.postimg.cc/FK7hJWPz/raisin-bread-sliced.jpg
--
Once you lick the frosting off a cupcake, it becomes a muffin . . .
and muffins are healthy!!
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.baking

heyjoe wrote:

River Fox wrote :

Unfortunately, I don't think I can post photographs on here.

Correct. You can't/shouldn't post images in rec.food.baking.

What you can do is upload your pictures to an image sharing site and
post the URL in rec.food.baking.

One site frequently used is https://postimages.org/ https://i.postimg.cc/FK7hJWPz/raisin-bread-sliced.jpg

Yup! Today's bake.

https://postimg.cc/ZBsV1KzY
--- Synchronet 3.21d-Linux NewsLink 1.2