These are busy days, my friends. Work is overwhelming at times. And on the personal front, family commitments and baking class seem to take up any extra time I have. Sometimes it’s all a bit much.
I suspect this is why I have been enjoying baking again so much. I survived without an oven during the month of September, but I just wasn’t the same Cream Puff. I feel better now, if spread a bit thin with all that’s going on.
The other night, to relieve some stress, I produced these beautiful little cakes from The Cake Book. It was one of those desserts that just happened. I just happened to have cream cheese in the fridge. I just happened to have dried cherries. I just happened to have kirsch. I just had to bake.
As a special treat, I poured the batter into mini-bundt molds. Once cooled, I dusted these little babies with icing sugar and treated myself to one.
Busy days are hard. Sweet nights help.
Cherry Cream Cheese Pound Cake
Adapted from The Cake by Tish Boyle.
- a handful of dried cherries, roughly chopped
- 1 tbsp. kirsch
- 1 tbsp. hot water
- 1 cup butter
- 1 package (8 oz) cream cheese, softened
- 1-3/4 cups sugar
- 1-1/2 tsp. vanilla extract
- 1/2 tsp. finely grated lemon zest
- 5 large eggs
- 3 cups cake and pastry flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- icing sugar
- Soak cherries in kirsch and hot water for 30 minutes. After 30 minutes, drain cherries and reserve liquid.
- Preheat oven to 350 degrees F. Butter and flour a bundt cake pan or a mini-bundt pan.
- Sift together the flour, baking powder, baking soda and salt.
- In a mixer, cream together the butter and cream cheese until smooth and light (2 or 3 minutes).
- With the mixer on medium speed, add the sugar, vanilla extract and lemon zest. Scrape down the sides of the bowl.
- Add the eggs one at a time, beating well after each addition.
- Add the dry ingredients and mix until just combined.
- Add the cherries and the reserved liquid, and mix until combined.
- Spoon the batter into the prepared pan. If using a bundt pan, bake for 50 minutes or until a cake tester inserted in the centre of the cake comes out clean. If using mini-bundt molds, bake for 20 to 25 minutes.
- Cool the cake on a wire rack.
- Once cook, dust with icing sugar and serve.