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Rum-Cherry Apple Cake

Prep Time
20 minutes (plus soaking time)
Cook Time
60-65 minutes
Yield
10-12 servings

I originally developed this recipe as a rum-raisin apple cake, but as raisins have become less popular, I started making the cake with tart dried cherries. This change was more well-received than the original! With either version, soaking the dried fruit in rum plumps them up and infuses them with flavor. This change was more well-received than the original! With either version, soaking the dried fruit in rum plumps them up and infuses them with flavor.

Difficulty: Easy Peasy

Freezer Friendly

From The Giving Table Cookbook

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Recipe

Ingredients

  • ¼ cup dark rum
  • ¾ cup dried sour cherries
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 1½ cups sugar
  • 3 large eggs
  • ¾ cup canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 4 large Granny Smith apples (about 2 pounds), peeled, cored, cut into 1/2-inch cubes
  • 1 cup chopped walnuts (optional)

Instructions

  1. Soak: Preheat oven to 350°F.   Grease and flour a large non-stick bundt pan; tap out excess flour.  Soak cherries in rum in a small bowl for a half hour, turning occasionally.  
  2. Make Batter: Sift flour, baking powder, cinnamon, salt, allspice and nutmeg into a medium bowl. Set aside.
  3. Drain and reserve cherries; pour rum into a large mixing bowl.  Add sugar, eggs, oil, and vanilla to the rum; beat with an electric mixer until well blended and slightly thickened, about 5 minutes. Add flour mixture; beat just until blended.  Scrape down sides of bowl; use a spatula to fold in apples, cherries and optional walnuts by hand.
  4. Bake: Transfer batter to prepared pan. Bake cake until toothpick inserted into center comes out clean, about 60-65 minutes. Cool cake in pan on rack.  To unmold, use a plastic knife to loosen cake around the edges.  Invert onto platter and dust with powdered sugar.

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