Cherries Jubilee Over Lemon Cake


  • 1 lb dark sweet cherries
  • 2 cups cherry juice
  • 2 Tbsp Cherry Balsamic
  • ½ cup dried tart cherries
  • 3 Tbsp Vanilla Cane Sugar
  • 1 Tbsp cornstarch
  • 1 Tbsp Cinnamon Orange Sugar
  • 1/3 cup orange peels
  • 1/3 cup clear cherry brandy
  • Sliced lemon olive oil cake ***

***Prepare 1 box yellow cake mix. Be sure to substitute Lemon Olive Oil for vegetable oil. Bake as instructed on box.


  1. Heat skillet to medium-low. Add the cherry juice, dried cherries, Vanilla Cane Sugar & Cinnamon Orange Sugar into skillet. Bring to a boil until slightly reduced.
  2. Next, separately, mix the cornstarch with 2 Tbsp of water, then pour into skillet. Stir and cook until thickened.
  3. Add to pan, the dark cherries, orange peels and Cherry Balsamic. Continue stirring while cooking.
  4. Then, raise heat to medium, add in the brandy and bring to a boil.
  5. Once mixture is boiling, CAREFULLY, light with flame. Make sure to let it burn until flame goes out.
  6. Plate cake slices and pour this delicious sauce over the sliced cake. Enjoy!

                                              STAY IN TOUCH