Rum-infused Bing Cherry Chocolate Chip Olive Oil Cake_4I decided to macerate the Bing cherries in some Captain Morgan® 1671 rum. This Caribbean rum has aromas of sweet oak and dark fruit – with hints of chocolate. That makes it perfect for this olive oil cake with Bing cherries and dark chocolate chips. Rum-infused Bing Cherry Chocolate Chip Olive Oil Cake_2 Macerating is just like marinating. I took a canning jar and filled it with pitted Bing cherries. Then I topped it off with Captain Morgan 1671 Rum. I let cherries soak for a few hours, but you could also let it soak overnight in the refrigerator. Just don’t throw out the rum after the cherries are done macerating! By itself it makes for a nice sipping companion while you’re baking – or a great addition to an ice cold Diet Coke. Rum-infused Bing Cherry Chocolate Chip Olive Oil Cake_1 This batter is quite thick, so use a sturdy spatula or spoon when you start to incorporate the chocolate chips. You could also mix the Bing cherries into the batter, but I prefer to layer them evenly on the batter to ensure nearly every bite of this rich cake has a burst of rum-infused cherry in it.

Rum-infused Bing Cherry Chocolate Chip Olive Oil Cake_3 I like to serve this cake while it’s still warm. The chocolate, cherries and rum make for a seriously decadent flavor combination. Fresh Bing cherries and Caribbean spiced rum. Now that’s what summer should taste like! Rum-infused Bing Cherry Chocolate Chip Olive Oil Cake_hero_a

Rum-infused Bing Cherry & Chocolate Chip Olive Oil Cake

Rating: 51

Yield: 12 servings

Rum-infused Bing Cherry & Chocolate Chip Olive Oil Cake

Ingredients

3 large eggs
1 1/2 cups dark brown sugar
1 tablespoon vanilla extract
3/4 cup extra-virgin olive oil
grated zest and juice of 1 lemon
3 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon sea salt
1/3 cup cornmeal
1 and 1/2 cups dark chocolate chips, divided
2 1/2 cups fresh Bing cherries, pitted

Instructions

In a resealable container, soak Bing cherries in 1 cup of rum. Let cherries macerate for at least a few hours, and up to 24 hours.

Preheat your oven to 350 F degrees. Lightly coat a 9″ round cake pan with butter; set aside.

In a large mixing bowl, whisk together eggs and brown sugar for a few minutes, letting air incorporate into the mixture. Add vanilla, olive oil, lemon zest and lemon juice.

In a medium mixing bowl, stir together flour, cornmeal, baking powder and salt. Add dry mixture to the wet mixture. Mix until combined; batter will be thick. With a spatula, stir in 1 cup chocolate chips.

Pour half of the batter into your prepared baking pan. Spread about 2 cups of cherries evenly. Save 1/2 cup of macerated cherries for a garnish. Spoon remaining batter over cherries; it’s okay if the fruit peeks through the batter.

Bake until lightly golden brown and a toothpick inserted comes out clean, about 35 to 40 minutes in a convection oven. If you use a non-convection oven, baking time will take a bit longer.

Remove from oven and let cool on a wire rack for 10 minutes. Remove cake from cake pan and let cool completely on a wire rack.

Cut cake and serve with reserved Bing cherries as garnish. Put remaining chocolate chips in microwave-safe bowl; heat on HIGH for 60 to 90 seconds or until melting process has just started. Remove from microwave and stir with teaspoon until completely melted. Drizzle warm chocolate over slices and Bing cherry garnish; serve immediately.

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