With high-quality chocolate and loads of dried cherries, this is a rich and gooey special occasion cake, and perfect for the holidays. Suggested garnish: serve with real whipped cream and cherries in syrup.

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  • 6 Ounce semisweet, high-quality chocolate
  • 1 Cup butter, unsalted
  • 1 Cup all-purpose flour
  • 1 packed quart unsweetened cherries (gourmet and health food stores are likely to carry these in the bulk foods aisle)
  • 2 Can Cherry Coke
  • 3 large eggs
  • 1 Cup light brown cane sugar
  • 1 Cup pecans, chopped
  • 1 Teaspoon ground cinnamon
  • .25 Teaspoon ground nutmeg
  • .25 Teaspoon ground clove
  • .5 Teaspoon salt
  • 1 Teaspoon baking powder
  • Optional: zest of one orange


  • Total Time: 2 hr 45 min
  • Prep Time: 2 hr
  • Cook Time: 45 min
  1. In a medium saucepan, combine dried cherries and two cans of Cherry Coca-Cola. Bring to a boil and immediately remove from heat and cover. Let sit until cherries are re-hydrated and have cooled (several hours). Pre-heat oven to 350 degrees. Melt cubed, cold butter and semisweet chocolate, broken into pieces, in double boiler. Remove from heat and cool for 15 minutes. Meanwhile, sift together in a medium mixing bowl flour, baking powder, spices and salt. In a large mixing bowl, add chocolate. Whisk in sugar and mix until smooth. Add eggs one by one while continuing to mix. Add flour, little by little, whisking until just incorporated. Do not overwork. Fold in pecans, soaked cherries and soaking liquid. Pour into a large bundt cake pan or several smaller cake or loaf pans. Cook at 350 degrees until toothpick inserted into the center comes out clean, about 45 minutes or more, depending on the size of the pan. A larger pan will take longer to bake.