Jul. 10, 2019

Roasted Cherry Bourbon Cake

Yield: 12 Servings

Skill level: Medium

Cherry Bundt cake is a standout dessert, and this version adds a bold, elevated twist. Roasted cherries bring deep, natural sweetness, while a hint of bourbon adds warmth and depth to the soft, tender cake. Finished with a smooth white chocolate glaze, this dessert strikes the perfect balance of rich and refined. Ideal for entertaining, holidays, or special occasions, it’s a recipe that delivers both flavor and visual impact.

Cherry bourbon Bundt cake topped with white chocolate glaze. A rich, moist dessert perfect for special occasions.

Ingredients:

  • 2 cups cherries, pitted and halved
  • ½ tablespoon olive oil
  • 3 cups all-purpose baking flour
  • 3 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 cup olive oil
  • 1 ½ teaspoon vanilla
  • ½ cup unsweetened cashew milk + 2 tablespoons
  • ⅓ cup bourbon + 1 tablespoon, Maker’s Mark suggested
  • 5 eggs
  • ¾ cup coconut sugar + ½ tablespoon
  • ¾ cup raw cane sugar
  • 10 ounces white chocolate melting wafers
  • ¼ teaspoon blue dye, optional, Color from Nature natural dye suggested
  • Additional cherries

Directions

  1. Preheat the oven to 400°F.
  2. Lay cherry slices in a single layer on a parchment-lined baking sheet (make sure all pits are removed).
  3. Brush olive oil over the cherries, then sprinkle with ½ tablespoon of coconut sugar.
  4. Roast in the oven for 15 minutes, then remove from the heat.
  5. Meanwhile, get out 3 mixing bowls.
  6. In the largest mixing bowl, combine the dry ingredients: flour, baking powder, and sea salt. Stir and then set aside.
  7. In a smaller mixing bowl, combine the olive oil, vanilla, cashew milk, and 1/3 cup bourbon. Stir and set aside.
  8. In a third bowl, combine the eggs and sugars. Using a hand mixer, mix on medium-high for 2-3 minutes. Pour the egg mixture into the olive oil mixture.
  9. Stir and pour the wet mixture into the dry mixture, stirring until just combined. Do not over-stir.
  10. Gently fold in the chopped roasted cherries.
  11. Pour the batter into a greased Bundt pan and bake for 45 minutes.
  12. Once the cake is finished, let it cool on the counter for 20 minutes.
  13. Flip it over onto a parchment-lined cake plate.
  14. In a small saucepan over low heat, start to melt the melting chips.
  15. Stir in the additional bourbon and cashew milk. Stir continually until melted.
  16. Use a spoon to drizzle it over the cake.
  17. Fill the center with fresh cherries.

Recipe created by Nosh and Nourish for Superfresh Growers®

 

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