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Cherry gingerbread cake with orange and rum
Cocoa gingerbread cake with cherries and orange-rum syrup, baked at 200°C (400°F) for 20–25 minutes. Makes one pan of cake.
Save on PinterestRecipe at a glance
- Prep time
- 25 min
- Cook time
- 20–25 min
- Total time
- 45 min
- Temperature
- 200 °C (400 °F)
- Servings
- 1 pan
- Difficulty
- Easy
Cherry gingerbread cake with orange and rum is a classic homemade cocoa and spice cake topped with cherries simmered in orange syrup. The pitted cherries simmer for five minutes with sugar, water, orange zest, and orange juice, then the syrup is strained and flavored with alcohol. The batter, made with milk, oil, and eggs, bakes for 20–25 minutes at 200°C (400°F), and the whole cake is ready in about 45 minutes.
Ingredients
Batter
Cherry syrup
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Instructions
Tip: tap a step to mark it as done.
Start with the cherry syrup: wash and pit the cherries, then place them in a saucepan.
Add the sugar, 2 thin strips of orange zest, the juice of the whole orange, and the water. Bring to a boil and cook for about 5 minutes.
Strain the syrup, stir in the rum (or amaretto), and set aside to cool.
Remove the strips of orange zest from the cooked cherries and let the cherries cool as well.
For the batter, measure the flour, powdered sugar, cocoa powder, gingerbread spice, baking soda, and gingerbread leavening powder into a large bowl.
Pour in the milk and oil, add the whole eggs, and mix thoroughly. Fold in half of the drained cherries.
Pour the batter into a deep baking pan lined with parchment paper. Bake at 200°C (400°F) for about 20–25 minutes, or until a skewer inserted into the center comes out clean.
Immediately drizzle the lukewarm syrup evenly over the hot cake and arrange the remaining cooked cherries on top.
Tip: Use a vegetable peeler to cut thin strips of orange zest so they are easy to remove from the cherries after cooking. Wait until the syrup has soaked in completely before slicing the cake.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 221 kcal
- Protein
- 3.5 g
- Carbohydrates
- 32 g
- of which sugars
- 17 g
- Fat
- 9.2 g
- of which saturates
- 1.4 g
- Fiber
- 1.4 g
- Salt
- 0.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Čerešňový perník s pomarančom a rumom
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