680g jar morello cherries
200g unsalted butter, softened
1 cup caster sugar
4 eggs
1 cup SR flour
1 teaspoon ground cinnamon
100g dark eating chocolate, grated (or chocolate flakes)
120g flaked almonds
1-2 tablespoons rum
Rich chocolate icing
150g dark chocolate, chopped
1/3 cup cream
Drain the cherries in sieve or colander. To remove excess liquid from cherries, line a tray with absorbent paper, add well drained cherries in a single layer, stand while preparing the cake.
Beat the butter & sugar with an electric mixer until light & fluffy. Add eggs one at a time until just combined.
Fold in combined sifted flour & cinnamon, then chocolate, almonds & rum.
Fold in the cherries.
Spread mixture into well greased 22-24cm springform pan (lined with paper)
Bake in a moderated oven for about an hour. Stand cake for 10 mins before transferring to a wire rack to cool.
Combine chocolate & cream in heatproof bowl, stand over a pan of simmering water, stirring until combined. Spread the icing over the top of cooled cake.
This is quite a special cake, dense & moist. Beautiful served with a dollop of cream. I originally found this recipe in the Womens Weekly (as do most of my favourites) Reader 's contributions.
