Cherry Bounce

1 fifth (750ml) Brandy, Whiskey/Bourbon or Vodka 12-14 oz pitted cherries (fresh or frozen) 1.5-2 cups honey (or sugar) 

Combine all ingredients in a large glass jar. (Ours is a 1.5 liter jar and it fits everything perfectly.) Shake well to distribute the ingredients. Store in a cool, dark place for 2-6 months before straining. And yes, you can eat the cherries after! They’re delicious on ice cream or on cakes.

Pecan Upside Down Cake

 

Ingredients

• 2 cups chopped pecans, divided

• 1 cup unsalted butter

• 1/2 cup packed light brown sugar

• 1/4 cup dark corn syrup

• 1 3/4 cups all-purpose flour

• 3/4 cup granulated sugar

• 1 1/2 teaspoons pumpkin pie spice

• 1 teaspoon baking powder

• 1 teaspoon kosher salt

• 1/2 teaspoon baking soda

• 2 large eggs

• 1/2 cup whole milk

• 1/3 cup sour cream

• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F. Generously spray a 9-inch round (2-inch deep) cake pan with cooking spray. Sprinkle 1 1/2 cups pecans on the bottom of prepared pan.

2. Melt butter in a small saucepan over medium heat. Transfer 1/2 cup melted butter to a small bowl; set aside. Stir brown sugar and corn syrup into remaining butter in saucepan. Cook over medium heat, whisking constantly, until emulsified and creamy, about 1 minute. Pour over pecans in cake pan; set aside.

3. Whisk together flour, granulated sugar, pumpkin pie spice, baking powder, salt, and baking soda in a large bowl. Create a well in the center of dry ingredients and whisk in eggs, milk, sour cream, vanilla, and reserved 1/2 cup melted butter until combined. Stir in remaining 1/2 cup pecans. Spoon over pecan mixture in pan.
   

4. Bake the cake until a wooden pick inserted in center comes out clean, about 40 minutes. Let cool in pan 5 minutes. Invert onto a serving platter and cool another 30 minutes before serving.