Recipe for cooking black bottom bourbon and sour cherry cake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Black Bottom Bourbon and Sour Cherry Cake

1/2 c. Bourbon
1 c. dried sour cherries
8 oz. cream cheese
1/2 c. sugar
1 lrg. egg
1 tsp. pure vanilla extract or flavoring
12 oz. bittersweet chocolate, chopped into 1/2-in. chunks
3 c. flour
1/2 c. cocoa powder
2 tsp. baking soda
1/2 tsp. salt
2 c. sugar
2/3 c. vegetable oil
2 lrg. eggs
1 c. water
1 c. milk
1 Tbsp. white vinegar
1 tsp. pure vanilla extract or flavoring

Gently warm the Bourbon in a sm. saucepan. Add cherries. Simmer for 1 min. then remove from heat. Let cool.

With hand mixer or by hand, cream the cheese. Gradually add the 1/2 c. sugar. Beat in egg and vanilla extract or flavoring. Stir in cherries, Bourbon and chocolate. Set aside.

Preheat oven to 350 degrees F. Butter well, then flour a 10-in. tube pan.

In a lrg. bowl, sift together flour, cocoa, baking soda, salt and the 2 c. sugar.

In separate bowl, beat oil, eggs, water, milk, vinegar and vanilla extract or flavoring until well mixed. Combine with dry ingredients then beat until smooth.

Pour half the batter into greased pan. Spoon cheese mixture evenly over batter. Pour remaining batter over cream cheese and smooth the top.

Bake on center shelf of oven for 1 1/4 to 1 1/2 hours or until a cake tester comes out clean. Let cool for 10 mins..

Run spatula around outside of pan to loosen, then turn out of pan onto rack. Let cool before cutting.