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Ingredients
- 1/2 cup (125 mL) butter
- 1-1/2 cups (375 mL) granulated sugar
- 2 eggs
- 2 tsp (10 mL) vanilla
- 2 cups (500 mL) all-purpose flour
- 2/3 cup (150 mL) cocoa powder
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) sour cream
- 1/4 cup (60 mL) brandy
- 3 cups (750 mL) chopped pecans
- 2 cups (500 mL) dried sour cherries
Preparation
Step 1
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking soda and salt; stir into butter mixture in 3 additions, alternating with sour cream, then brandy. Sprinkle with pecans and cherries; stir just until combined.
Grease and line bottom of 10-inch (4 L) tube pan with parchment paper; scrape batter into pan, smoothing top. Tap lightly on counter. Bake in centre of 300°F (150°C) oven until tester inserted in centre comes out clean, about 1-1/2 hours.
Let cake cool in pan on rack for 30 minutes. Turn out, right side up, onto rack; let cool. Wrap in plastic wrap then foil; store in cool place for up to 2 weeks. (Make ahead: Freeze for up to 1 month.)