Have your cake and eat it too! Flambé it with cherries jubilee.
Keyword: cake, cherry, flambe, jubilee
Skill Level: Intermediate
4largeeggs, room temperature
3cupsall purpose flour
1 1/2tspvanilla extract
1 1/2tspalmond extract
1cancherries jubilee, 21 oz
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.
For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.
Heat Cherries Jubilee and 1-ounce of lemon extract in a chafing dish or shallow pan until warm.
Put remaining lemon extract in large spoon, ignite with match.