3 1/2 cups rye flour
2 1/2 teaspoons baking soda
1/3 cup sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon cardamom
1 1/2 cups vegetable oil
1/2 cup warm water
3/4 cup, plus 2 tablespoons honey
Syrup, recipe follows
Cream cheese filling, recipe follows
Cherry Compote, recipe follows
Powdered sugar, for dusting
3/4 cup dark rum
3/4 cup simple syrup, (equal amounts sugar and water simmered until sugar dissolves)
1/2 cup orange juice
1/4 cup fresh lemon juice
1 teaspoon vanilla
1 pound cream cheese
1/2 cup butter
1 cup plus 2 tablespoons sugar
1 orange, zested
1 teaspoon honey
1 pound dried cherries
1 tablespoon sugar
1 cinnamon stick
Water, to cover
Preheat oven to 300 degrees F.
Shift together flour and baking soda. Combine sugar, salt, and spices in a mixing bowl.
In a separate bowl, whisk together oil, eggs, and water and add to sugar mixture. Add honey then gradually stir in the sifted flour and baking soda then mix on high speed for 5 minutes. Spray 12 mini-bundt pans with non-stick spray. Pour batter into molds. Bake for 16 minutes and test with a toothpick for doneness. Remove cakes from mold. Brush with syrup and allow to cool.
Plating: Put filling into a pastry bag and pipe 3 teaspoons of filling into the center of each cake, spoon cherries and some of the syrup around cake and dust with powdered sugar.
Combine all ingredients in a saucepan and bring to a boil. Remove from heat and set aside.
Combine the cream cheese, butter, sugar orange zest and honey. Mix until fluffy.
Combine cherries, sugar, and cinnamon in a small saucepan with enough water to cover. Heat to a near boil. Remove from heat and stir. Cherries should be coated with the syrupy liquid. Drain and set aside.
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