Celebrate National Cherries Jubilee Day!

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(KTVI) – It’s National Cherries Jubilee Day! Celebrate National Cherries Jubilee Day! Cherries jubilee is a classic flambé dessert made with cherries and liqueur (typically kirsch or brandy), served over vanilla ice cream.

You can celebrate right along with Tim Ezell and Carol Hurst from the Olde Town Spice Shoppe with this awesome Cherries Jubilee Cake recipe.

“Life is a Bowl of Cherries”-Jubilee-Cake
This is a great “show stopper” cake. It’s pretty to look at, just as delicious to eat, and easy to make! 

Cake
1 box white cake mix (any brand, without pudding)
2 cups cherry ice cream, melted (I used Blue Bunny, Bordeaux Cherry Chocolate)
3 large eggs, room temperature

Cake Filling
1 lb powdered sugar
¼ cup cherry ice cream, melted
1 jar maraschino cherries, diced (remove 8 with stems and set aside for topper)
1 stick butter, softened to room temperature
1 8 oz package cream cheese, softened to room temperature
1 tbl milk (optional- to thin the filling a little)

Chocolate Glaze Topping
¾ cup chocolate chips, semi-sweet
3 tbl butter
1 tbl light corn syrup
1/2 tsp vanilla paste (substitute: vanilla extract)
8 maraschino cherries (from the jar above)
Cake sprinkles

Directions
Preheat oven to 350 degrees. Prepare a bunt pan with spray oil or butter, and dusted with white flour to ensure the cake comes out easily.

For the cake: Combine the cake ingredients with a mixer and blend for two minutes. Pour the thick batter in to the prepared bunt pan and bake for 35-40 minutes. Let cool in the pan for 30 minutes, then remove from the pan and continue to cool. Once cool, cut the cake lengthwise in half.

For the filling: Blend the butter, cream cheese and melted ice cream together. Slowly add the powdered sugar. Once all incorporated, blend in the diced cherries and refrigerate the filling to set up until ready to assemble the cake.

For the glaze topping: Combine the butter, chocolate and syrup in a double boiler and heat until melted and combined. Or heat in the microwave on low until melted, stir. Then add the vanilla paste.

To assemble the cake, lay the bottom half on your cake plate. Thickly dollop on the filling to cover the cut cake surface. Add the top cake layer lightly atop the filling. Pour the  chocolate cake glaze over the top of the cake, letting it drip down the sides. Adorn the cake with the 8 cherries and any other decorations you want to add.

 

Keep refrigerated. 

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