1 (15.5 ounce) can pitted red sour cherries, drained (reserve juice)
1/2 cup granulated sugar
1 1/2 teaspoons cornstarch
1 tablespoon butter
1 tablespoon fresh lemon juice
3 tablespoons cherry brandy
Pinch of salt
Dash of freshly granted nutmeg
Cake: Heat oven to 325 degrees F. Grease and flour a 12-cup Bundt cake pan.
In large mixer bowl, beat all remaining ingredients at medium speed for 2 minutes.
Spoon batter into prepared pan.
Bake 60-65 minutes or until a wooden pick inserted comes on clean. Cool 10 minutes;
remove from pan and cool completely on rack.
Cherry Amore Sauce: In medium saucepan, stir together reserved cherry juice,
sugar, salt and cornstarch. Cook over low heat 5 minutes, stirring constantly. Stir
in cherries and all remaining ingredients. Cook another minute; remove from heat
and cool to room temperature.
Place cake on serving dish. Drizzle with two glazes - a confectioners' sugar
glaze and a glaze of chocolate-hazelnut sauce such as Nutella.
Slice cake and spoon Cherry Amore Sauce over slices.
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