We love to share recipes for signature dishes and drinks from leading chefs and mixologists around the world.
Recently, our friends at The Carolina Inn, A Destination Hotel, located in the heart of the University of North Carolina Chapel Hill campus, shared a recipe for Cherry Cola Spice Cake, which is a signature dessert at its Crossroads Chapel Hill Restaurant.
Created by Pastry Chef Annika Loureiro, the Cherry Cola Spice Cake perfectly balances sweet and savory with notes of cherry and Coca-Cola, ginger, cinnamon, allspice and Szechuan pepper. Enjoy!
- 2 cups cherry puree (2 cups cherry–dried 4 cups Coca-Cola)
- 1 cup sugar
- 5 eggs
- 1 ¼ cup vegetable oil
- ½ cup milk
- 1-1/3 all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Chinese five spice (cinnamon, star anise, Sichuan pepper, cloves, fennel)
- ½ teaspoon ginger powder
- 1 Measure out full recipe and have everything on hand ready to begin. In a small sauté pan heated to a medium heat, place the ground Szechuan pepper.
- 2 Once it sweats, toss in all ground spices, count to three. Pull off heat and place on flour, mix all dry together. Set aside.
- 3 For the cherry puree, reconstitute two cups of dried cherries with four cups coca cola by putting the two together, simmering the fruit until plump and blend it. Once this has cooled, measure two cups and put the puree in a large mixer.
- 4 With the paddle attachment moving slowly feed the bowl the sugar, followed by the eggs, one at a time, then the oil.
- 5 Once homogenous feed in the dry ingredients in three parts. Always scrape down the sides of the bowl before adding next batch of flour.
- 6 Once finished, pour into sprayed/sugared/flour dusted loaf pans. Bake at 350F until toothpick inserted comes out clean (about 15 to 20 minutes) or internal temperature reaches 200F.