This is a wonderful addition to your holiday dessert buffet. It is dense and moist.
It will not disappoint.
INGREDIENTS
- 3 cups all purpose flour
- Pinch of salt
- 1 c butter, softened
- 8 ounces cream cheese, softened
- 2 c granulated sugar
- 1 c light brown sugar
- 4 eggs, room temperature
- 1/3 c GHOSTWOOD
- 3 tbsp orange juice
- 2 Meyers lemons, zested and juiced
- 1 c coarsely chopped Maraschino cherries
Syrup
- 1/2 c butter
- 3/4 c sugar
- 1/4 c light brown sugar
- 1/3 c GHOSTWOOD
INSTRUCTIONS
- Preheat oven to 350 degrees and spray or butter and flour non stick Bundt pan.Coarsely chop the Maraschino cherries.
- Beat butter and cream cheese until light and fluffy. Add sugars and blend well. Add eggs one at a time, beating well after each. Blend in the GHOSTWOOD, orange juice, and 2 tablespoons juice from the Meyers lemons.
- Sift dry ingredients into a bowl. Add flour mixture and blend well being careful not to over beat the batter.
- Fold in the lemon zest and cherries.
- Spoon into a Bundt pan and bake. I started testing for it being baked at an hour, checking every 5 minutes after an hour.
- When the cake is almost done, melt the 1/2 c butter in a saucepan. Stir in sugars and the GHOSTWOOD. Simmer, stirring until sugar is dissolved. Let simmer about 2 minutes. Mixture will be a thin syrup.
- As soon as cake comes out of the oven, poke holes into it. Carefully spoon 2/3 of the syrup over the cake, allowing it to soak in.
- Let cool for 30 minutes.
- Carefully turn the cake out onto a cake dish and brush the top and sides with remaining syrup.
- Dust with powdered sugar is desired.