Cherry season just started and I’ve already polished off two bags. One bag went to this cherry and whiskey cake madness and the other met a pitted massacre for a more straight foward consumption—popsicles and cocktails, of course.
I’ll keep it simple – make this you won’t be sorry. The cake portion is awesome -tender and springy, not at all mushy as the bottoms of upside cakes can be. The whiskey gives the ensemble an extra subtle dimension that quiets the caramel topping and brings it in balance with the cake and fruity sweetness of the cherry.
Another short post, as I’m in up to my neck with work and deadlines. I’m not complaining, in fact, I would probably be complaining if I didn’t have all this. What I’m trying to tell you is the posting have been a wee-bit spotty lately. But this is a good week as I am on track to see you guys four times, including this one.
So lets chat, talk and meet back up on Tuesday. Until then see you on all our other modes of staying connected, ie. Twitter, Instagram, Pinterest and Facebook.
The recipe for this is over on Endless Simmer, so hit the jump here. FYI- Since I’m often asked this-no, I do not get paid to be a contributor there. I do it because I love the site and the people behind it.