Depart from the tried and true with Elizabeth Baird's dark cake studded with dried cherries. Keep it for a special occasion and serve in thin wedges along with ice cream drizzled with kirsch or chocolate liqueur.
- Portion size 24 servings
Ingredients
Method
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking soda and salt; stir into butter mixture in 3 additions, alternating with sour cream, then brandy. Sprinkle with pecans and cherries; stir just until combined.
Grease and line bottom of 10-inch (4 L) tube pan with parchment paper; scrape batter into pan, smoothing top. Tap lightly on counter. Bake in centre of 300°F (150°C) oven until tester inserted in centre comes out clean, about 1-1/2 hours.
Let cake cool in pan on rack for 30 minutes. Turn out, right side up, onto rack; let cool. Wrap in plastic wrap then foil; store in cool place for up to 2 weeks. (Make ahead: Freeze for up to 1 month.)
Nutritional facts <b>Per slice:</b> about
- Sodium 166 mg
- Protein 4 g
- Calories 278.0
- Total fat 16 g
- Cholesterol 32 mg
- Saturated fat 5 g
- Total carbohydrate 32 g
%RDI
- Iron 9.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 10.0
- Vitamin C 5.0
