(NAPSA)—Maraschino cherries can add eye appeal to beverages, desserts, ice cream, salads and other dishes. They’re available with or without stems for differ- ent decorating effects. One great way to enjoy them is by following this recipe by Carol Kicinski, Sim- ply Gluten Free, Inc.: Cherry Chocolate Chip Mini Bundt Cakes Ingredients: 1% cupsall-purposeflour, plus morefor preparing the pan 1 teaspoon baking powder 4 teaspoonsalt “4 teaspoon baking soda 1 (10-ounce) jar maraschino cherries *% cup mini chocolate chips 4 cup (1 stick) unsalted butter, at room temperature 4 cup granulated sugar “4 cup light brown sugar, packed 2 large eggs, at room temperature 1 teaspoon vanilla extract % cup buttermilk 4 ounces semisweet baking chocolate, chopped % cup heavy cream Directions: Preheat oven to 350 degrees. Spray a 6-cup mini bundt pan with nonstick cooking spray, Maraschino cherries inside these beautiful Bundt cakes add a bright burst of sweetness. Who needs a cherry on top when you can bake them right in? on high speed until light, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Turn the mixer to low speed, add half the remaining flour, then the buttermilk, then the rest of the flour. Beat just until mixed. Add the cherries and chocolate chips and stir in by hand. The batter will be thick. Divide the batter evenly among the mini bundt pans smoothing the tops with a spatula. Bake for 22-27 min- utes or until golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes and then invert the cakes onto a wire rackto finish cooling. Place the semisweet choco- dust with flour, and tap out the excess. In a mixing bowl, whisk together the flour, baking powder, salt and baking soda. late in a heatproof bowl. Combine the cream and reserved maraschino cherry liquid and heat to boiling. Pour over the tablespoon of the liquid. Dry glossy. Let cool slightly, then chocolate, let sit for 5 minutes, Drain the cherries reserving 1 then stir until smooth and the cherries on paper towels drizzle over the cooled cakes. and chop into small pieces. Place in a small bowl with the chocolate chips, add 3 tablespoons of the flour mixture, and stir to coat the cherries and chips with flour. In the bowl of an electric mixer, preferably fitted with the paddle attachment, beat the butter and sugars together Servings: Makes 6 mini Bundt cakes. Learn More For further recipes, tips and facts from National Cherry Growers & Industries Foundation, see http://maraschinocherries.org/ recipe/mini-cherry-bundt-cakes.
