Edibles: Chambord Cherry Cake

Published On December 20, 2012 | By Peter Georgakopoulos | Cocktails, Dessert, Food, Liqueur

The holiday season demands champagne. The two seem to go together perfectly. When you hear that cork pop, it’s like permission is being granted to have fun.  When we want to honor someone, we raise our glasses with a “champagne toast.” It’s the drink of celebrations, and by combining fresh cherries and Chambord liqueur, this Chambord Cherry Cake enhances it wonderfully.

After the first time I sampled Krug at a celebration, I was hooked.  Suddenly, the champagne world seemed a whole lot better!  I can vividly recall the sweet, sparkly, smokiness in every drop.  It was like I was being let into another world–a world with a high price tag! Then, a trip to Paris in my early thirties introduced me to the champagne cocktail.  An aperitif was the only way to arouse the senses before a full French degustation.  The Kir Royale was a must before dinner.  Creme de cassis, or blackcurrant liqueur to the rest of us, added a whole new discovery to my taste buds.  However, it was at another celebration many years later that a friend introduced me to Chambord with champagne or a Kir Imperial.

Chambord is intoxicating.  From it’s dark, rich, red colour to its heady, lightly perfumed aroma, there is something about this raspberry liqueur that I find irresistible.  Apart from adding a small amount to my champagne, I also like to experiment in the kitchen with it. So with the holiday season upon us, consider making this buttery cake flavoured with Chambord and macerated fresh cherries.  I’ve even managed to make a Chambord glaze to top it all off.  Serve this cake with a Kir Imperial, and I think your holidays will be even sweeter.


Peter Georgakopoulos is a contributor at The Boys Club and blogger at Souvlaki for the Soul.

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About The Author

Peter Georgakopoulos
is our resident Australian, and with a knack for creating delicious meals, we often put him on food duty. Peter is the blogger at Souvlaki For The Soul. Follow Peter on twitter @souvlakiman.

10 Responses to Edibles: Chambord Cherry Cake

  1. Absolutely stunning! I love Chambord and I can imagine that this cake would be perfect for the festive season.

  2. Pingback: Chambord Cherry Cake | Souvlaki For The Soul

  3. Amanda says:

    Ooh, sounds just glorious. I’ve not tried Chambord, but I think I probably deserve a bottle for Christmas. I’ve been very good all year long, after all!

  4. Pingback: Best of food and drink this week | canada.com

  5. Kir Royale and Kir Imperial are two of my favorite cocktails and the best start to a good evening!

  6. Peter, you always make food so sexy. Chambord in a cake, in a cocktail is great in my book. As always I love your eye for drama in your photos.

  7. Peter, who won’t fall in love with this cake? This is just something I am craving for right now. I love boozy cakes, be it my birthday, anyone else’s or no-birthday!

  8. Pingback: Chambord Cherry Cake | Recipe Archive

  9. Food Blooger says:

    This intoxicating and delectable recipe looks great and I hope it can be prepared very fast. Healthy recipes like these are very easy to create.

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