Ingredients
1 cup (250 mL) butter, softened
1-1/4 cups (300 mL) packed brown sugar
3 eggs
1-1/2 cups (375 mL) all-purpose flour
3/4 cup (175 mL) cocoa powder
1-1/2 tsp (7 mL) baking powder
3/4 tsp (4 mL) baking soda
1/2 tsp (2 mL) salt
1-1/4 cups (300 mL) sour cream
1 cup (250 mL) chocolate chips
1 cup (250 mL) dried cherries
1 tbsp (15 mL) icing sugar
Preparation
Grease and flour 10-cup (2.5 L) Bundt pan; set aside.
In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time. Into separate bowl, sift together flour, cocoa powder, baking powder, baking soda and salt ; sift again. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Stir in chocolate chips and cherries. Scrape into prepared pan.
Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. With knife, loosen rim of cake. Place rack on pan. Wearing oven mitts, grasp pan and rack; turn over. Lift off pan. Let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 2 weeks.) Dust with icing sugar.
