Remember those rum cherries you put away during cherry season? Of course you do. The jars have been taking up space in the fridge ever since. Maybe half a jar is gone, rum cherry in drink, rum cherry popped in the mouth while contemplating the Universe… there they are, still waiting. Tomorrow is December and party season is starting.


Should you have been less forward looking, you could drain and soak canned cherries in rum or in brandy for a couple of days or simply forget about the boozy deliciousness. Sure you can do that. Meanwhile my love and I are kicking off the season with several rum cherry recipes. Yes, more to come. Santa better hurry, soon there will be no rum cherry left.  Except DON’T EAT AND DRIVE!

I used an 11x16 inch baking tray which I think is the largest you can use. A 9x13 inch pan will work too. The layers will be thicker, the slices smaller...

Rum Cherry Slice

1/3 cup + 3 Tbsp butter, soft
2/3 cup sugar
5 egg yolks
Pinch of salt
1/2 tsp baking powder
2 cups flour

1/3 cup sugar
1/8 cup cornstarch
3/4 cup water
1 Tbsp fresh lemon juice
2 Tbsp butter
1-1/2 cups drained rum cherries

5 egg whites
1-1/2 cups icing sugar
1/2 tsp cornstarch

  • Preheat the oven 350F.
  • Make the filling next.
  • Drain the rum cherries, but keep the juice; it makes a pleasant little liquor.
  • To cook the filling, place the sugar, cornstarch and the water in a large pan and on medium heat bring to the boil.
  • Cook for 2 minutes until its thick.
  • Remove the pan from the heat and add the butter and the lemon juice. Stir.
  • Add the drained rum cherries, stir and set aside to cool.
  • To make the pastry layer, set the standing beater to high speed and cream the soft butter and the sugar until fluffy.
  • Gradually add the egg yolks, beating after each addition.
  • Add the salt and the baking powder.
  • Reduce the speed and add the flour, half a cup at a time until coarse dough forms.
  • Cut the parchment paper to fit the baking tray and lay it on the counter.
  • Press the dough onto the parchment.
  • Roll the dough edge to edge, patching the corners until the dough covers the entire area.
  • Transfer the parchment with the dough attached to it to the baking tray.
  • Poke it all over with a fork and place in the preheated oven for 15 minutes.
  • Remove the pastry from the oven and set aside.
  • Reduce the oven setting to 250F.
  • To make the meringue, place a pot with water on the stove and set a large mixing bowl on top. Make sure the water level is lower than the bottom of the pot.
  • Remove the bowl and bring the water to the boil.
  • Meanwhile beat the egg whites until soft peaks form.
  • Lower the speed and gradually add the icing sugar and the cornstarch and beat until stiff peaks form.
  • Transfer the beaten egg whites to the large mixing bowl and place it over the boiling water.
  • Using a large balloon whisk or a handheld beater; continually beat the egg whites for 8 minutes.
  • Spread the meringue evenly over the cherry layer and return to the oven for 25 minutes longer.
  • Remove from the oven and let everything come to room temperature.
  • To slice, take the tray next to the sink and run hot water over a large knife before each and every cut.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!