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Window Sill Cherry Whiskey Cake

| posted Wednesday, Jul 31st, 2013

Yields 1 13 X 9” cake pan

INGREDIENTS
For the cake:
2 ½ cups sifted cake flour
1 ½ cups cocoa powder
1 tsp sea salt
1 tbsp baking soda
1 tbsp baking powder
3 cups sugar
5 eggs
1 ½ cups buttermilk
1 ½ cups window sill cherry whisky*
12 tbsp unsalted butter, melted
60 ml Bittered Sling Suius Cherry extract

Sift all the dry ingredients together. Beat the eggs with the buttermilk until completely homogonized. Combine the liquid ingredients together (leave the butter for now) Add the liquid to the dry, whisking constantly until just combined. Mix in the butter and pour into a prepared cake pan and bake in a pre-heated 350ºF for 25-35 minutes, or until a small dowel can be inserted and removed clean. Can be made ahead and stored in the freezer.

For the cherries
6 cups pitted B.C. cherries
1 cup buckwheat honey
60 ml Bittered Sling Suius Cherry extract

In a medium sauté pan heat the honey to a boil, add the cherries and roll throughout the boiling honey for 2 minutes. Add the Bittered Sling Suius Cherry extract and remove from the heat. Reserve.

Tonka bean cream
500ml heavy cream
2 tonka bean pods

Whisk the cold cream to soft peaks. Grate tonka beans with a rasp or fine grater over top.

*Window sill cherry whisky
3 cups pitted B.C. Cherries
1 cinnamon stick
1 star anise pod
2 cups Okanagan Spirits Rye Whisky

Pack a sterilized Mason jar with the cherries and spice. Cover with the whiskey and cover with the lid.  Place the jar in the window sill in the sunshine for 3 – 5 days, shaking daily. Strain into a clean bottle and store in the refrigerator.