Ingredients:
1/4 cup butter, softened
1/4 cup honey
1/4 cup sugar
2 eggs
2/3 cup buttermilk
1/2 cup rye flour
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup tart red cherries, coarsely chopped
2 tablespoons butter, softened
1 tablespoon unsweetened cocoa
1 teaspoon instant coffee
1 dash salt
1 1/4 cups powdered sugar
1 -2 tablespoon milk
3/4 teaspoon vanilla
1/4 cup of diced sour cherries
Directions:
Preheat oven to 375 degrees.
Thoroughly cream the butter and sugar; add eggs and honey mixing well.
In a large bowl, combine the flours, cocoa, soda and spices; add the egg mixture and buttermilk mixing until well blended.
Fold in the 1 cup of tart red cherries and pour the batter into a 9 x 9 inch square baking pan.
Bake for 35 to 40 minutes or until wooden toothpick inserted into center comes out clean.
Allow cake to cool about 30 minutes.
In a small bowl, mix the butter, cocoa, instant coffee and salt together; gradually add powdered sugar alternating with milk.
Stir in vanilla and diced cherries and pour over cake.
Allow to sit about 30 minutes before serving.
Servings: 9
Time preparation: 20 min.
Time total: 80 min.