4 to 6 tablespoons (90 grams) cherry-amaretto syrup reserved from Amaretto Drunken Cherries (recipe precedes)*
Instructions
In a small bowl, whisk together powdered sugar and 4 tablespoons (60 grams) reserved syrup. Add remaining 2 tablespoons (30 grams) syrup, 1 tablespoon (15 grams) at a time, until smooth. (Mixture needs to be very thick to hang on the side of the cake. Add slowly to make sure you have the right consistency.) Use immediately.
Notes
*The glaze’s viscosity and color will depend on how long the Amaretto Drunken Cherries were boiled.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/cherry-chocolate-amaretto-bundt/